Low Sodium Wholesome Breakfast Bowl

Start your day on a nourishing note with this Low Sodium Wholesome Breakfast Bowl, a vibrant medley of fresh vegetables, protein-packed quinoa, and perfectly cooked eggs. This heart-healthy recipe is designed for those seeking a low-sodium yet flavorful breakfast option, featuring nutrient-dense ingredients like sautéed spinach, creamy avocado, and zesty cherry tomatoes. Fluffy quinoa serves as the base, while a light lemon-olive oil dressing ties everything together with a bright, refreshing finish. Ready in just 30 minutes, this versatile breakfast bowl is full of fiber, healthy fats, and flavor, making it an ideal choice for a satisfying and quick morning meal. Whether you're fueling up for a busy day or enjoying a slow weekend brunch, this balanced bowl is sure to please both your taste buds and wellness goals!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.5 Avocado, sliced
• 1 cup Spinach, fresh (packed)
• 2 large Eggs
• 1 tablespoon Olive oil
• 1 tablespoon Lemon juice, freshly squeezed
• 2 tablespoons Fresh parsley or cilantro, chopped
• 0.25 teaspoon Black pepper (optional)

Directions

Step 1

Rinse the quinoa thoroughly under cold running water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff the quinoa with a fork and set aside.

Step 2

While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and slice the avocado. Set them aside.

Step 3

Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the spinach and sauté for 2-3 minutes, or until wilted. Remove from the skillet and set aside.

Step 4

In the same skillet, fry or scramble the eggs to your preference. Cook them thoroughly for 3-4 minutes, then set aside.

Step 5

In a small bowl, whisk together the lemon juice and 1 tablespoon of olive oil. Add optional black pepper for taste if desired.

Step 6

To assemble the breakfast bowls, divide the cooked quinoa evenly into two serving bowls. Arrange the sautéed spinach, cherry tomatoes, cucumber, avocado slices, and cooked eggs on top. Drizzle each bowl with the lemon-olive oil dressing.

Step 7

Garnish with freshly chopped parsley or cilantro and serve immediately. Enjoy your wholesome, low-sodium breakfast bowl!

Nutrition Facts

Serving size	(1331.8g)

Amount per serving	% Daily Value*
Calories	1046.2

Total Fat 47.2g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 372mg	0%
Sodium 1409.6mg	0%
Total Carbohydrate 116.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 9.2g
Protein 42.7g	0%

Vitamin D 82IU	0%
Calcium 235.6mg	0%
Iron 9.9mg	0%
Potassium 1716.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 16.1%

Carbs: 43.8%