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Quinoa and spinach breakfast bowl
Quinoa and spinach breakfast bowl

Quinoa and spinach breakfast bowl

Portions 1
Preparation Time
Cooking Time

Thanks to the touch of flavour and freshness provided by Microgreens, this bowl will be your perfect breakfast or brunch!

Ingredients

1 or 2 eggs cooked as desired: sunny side up, poached, soft or hard-boiled

2 Arctic Gardens spinach nuggets , frozen

1/2 tbsp (7 ml) olive oil

1 can 3.5 oz (106 ml) Bonduelle Mini Cans Quinoa

Salt and freshly ground pepper

½ avocado

½ to 1 green onion, chopped

½ tomato, diced

1/3 c (80 ml) broccoli, sunflower or alfalfa microgreens

Preparation

Cook the eggs as desired.

In a pan over medium heat, thaw the spinach.

Add the olive oil and quinoa. Cook for 2 minutes to heat through and season to taste. Set aside.

In a bowl, mash the avocado with a fork, add the green onion, chopped tomato and season.

Arrange the spinach quinoa in a circle on a plate.

Garnish with mashed avocado, egg(s) and microgreens.

 

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