How to Make Quinoa Tabbouleh Breakfast Bowl with Poached Egg
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In a bowl, combine cooked quinoa, tomatoes, cucumber, parsley, mint, scallions, lemon juice, olive oil, salt, and pepper. Toss to mix.
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Fill a small saucepan with water and bring to a gentle simmer. Crack egg into a cup and gently slide into water.
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Poach egg for 3-4 minutes, until white is set and yolk is creamy. Remove with a slotted spoon.
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Spoon quinoa tabbouleh into a serving bowl. Top with poached egg.
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Sprinkle extra herbs and serve.
Pro Tips for Perfect Quinoa Tabbouleh Breakfast Bowl with Poached Egg
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked quinoa, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Quinoa Tabbouleh Breakfast Bowl with Poached Egg?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Quinoa Tabbouleh Breakfast Bowl with Poached Egg?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cooked quinoa?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.