Protein-Packed Breakfast Bowls
Ingredients
- Quinoa
- Eggs
- Mixed greens/kale/lettuce
- Tomatoes
- Avocado
- Cucumber
- Olive oil
- Apple cider vinegar
- Maple syrup
- Dijon mustard
- Sea salt
- Pepper
- Chili flakes
- Everything but the bagel seasoning (optional)
Preparation
Cook quinoa according to package instructions, if not using leftovers or if not cooked the night before.
Bring water to a boil in a small saucepan, then add eggs and boil for 6 minutes. Remove from heat and place in an ice bath.
In a medium mixing bowl, stir together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 1 tsp Dijon mustard.
Add mixed greens/kale/lettuce to the bowl and toss until well incorporated with the dressing.
Move the salad into the serving bowl.
Chop tomatoes, avocados, cucumber, and any other veggies you have on hand.
Assemble the bowls by adding chopped veggies on top of the greens, then quinoa, and soft-boiled eggs.
Season well with sea salt, pepper, chili flakes, and everything but the bagel seasoning (optional).