Spring Veggie and Feta Breakfast Bowl
A vibrant and nutritious breakfast bowl filled with fresh spring vegetables, creamy feta cheese, and topped with a perfectly poached egg. Perfect for a healthy start to your day!
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Ingredients
Yields 4 servings
- (1 cup) cooked quinoa
- (1 cup) cherry tomatoes, halved
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) spinach, roughly chopped
- (1/2 cups) feta cheese, crumbled
- (4) large eggs
- (2 tablespoons) olive oil
- (1 tablespoon) lemon juice
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 teaspoons) red pepper flakes (optional)
- (2 tablespoons) fresh parsley, chopped (for garnish)
Instructions
- 1
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of asparagus and sauté for 3-4 minutes until tender.
- 3
Add 1 cup of cherry tomatoes and 1 cup of spinach to the skillet. Cook for another 2-3 minutes until the spinach wilts. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes (if using). Stir in 1 tablespoon of lemon juice and remove from heat.
- 4
In a separate pot, bring water to a gentle simmer. Crack 4 large eggs into individual small bowls. Create a gentle whirlpool in the simmering water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 5
To assemble, divide the cooked quinoa among 4 bowls. Top each with the sautéed vegetable mixture, crumbled feta cheese, and a poached egg. Garnish with fresh parsley.
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