High-Protein Breakfast Bowl

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.In a saucepan, combine rinsed quinoa, water, and a pinch of salt.

   2.Bring to a boil over high heat, then reduce to low, cover, and simmer for 12-15 minutes until water is absorbed.

   3.Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

   TIPRinsing quinoa removes its natural coating called saponin, which can taste bitter.
2. 2
   saute · ~4 min

   Sauté the spinach.

   1.Heat 1 teaspoon of olive oil in a skillet over medium heat.

   2.Add minced garlic and cook for 30 seconds until fragrant.

   3.Add chopped spinach and a pinch of salt, sauté for 2-3 minutes until just wilted.

   4.Remove spinach from the skillet and set aside.

   TIPDon't overcook the spinach — a quick wilt keeps it bright green and nutrient-rich.
3. 3
   saute · ~4 min

   Scramble the eggs.

   1.Crack eggs into a bowl, add a pinch of salt and black pepper, and whisk well.

   2.Heat the remaining 2 teaspoons of olive oil in the same skillet over medium-low heat.

   3.Pour in the eggs and stir gently with a spatula, pushing from the edges toward the center.

   4.Cook for 2-3 minutes until soft, creamy curds form — remove from heat while still slightly glossy.

   TIPLow heat and constant gentle stirring give you the softest, creamiest scrambled eggs.
4. 4
   assemble · ~2 min

   Assemble the bowls.

   1.Divide the cooked quinoa evenly among 4 bowls.

   2.Top each bowl with a portion of scrambled eggs and sautéed spinach.

   3.Arrange sliced avocado on the side and sprinkle with pumpkin seeds.

   4.Finish with a squeeze of fresh lemon juice over each bowl.

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