Fresh Veggie & Poached Egg Power Bowl

🥘 Ingredients

• 2 large eggs
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 small avocado, sliced
• 1/4 cup cooked quinoa
• 1/4 cup diced cucumber
• 1 tablespoon feta cheese, crumbled
• 1 teaspoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Bring a small pot of water to a gentle simmer for poaching the eggs.
2. 2
   Crack the eggs one at a time into a small bowl. Using a spoon, create a gentle swirl in the water and gently add each egg. Poach for about 3 minutes until the whites are set but yolks remain runny.
3. 3
   While eggs are poaching, in a medium bowl add the spinach, cooked quinoa, cherry tomatoes, cucumber, and avocado.
4. 4
   Drizzle olive oil and lemon juice over the veggies. Toss gently with salt and pepper.
5. 5
   Transfer the veggie mixture into a serving bowl. Sprinkle feta on top.
6. 6
   Once eggs are ready, remove with a slotted spoon and place on top of the bowl.
7. 7
   Garnish with fresh parsley if desired. Serve immediately.

📊 Nutritional Information

• Vitamin A: 1600 IU
• Vitamin C: 22 mg
• Calcium: 115 mg
• Iron: 3 mg
• Fiber: 5 g
• Potassium: 600 mg
• Magnesium: 55 mg
• Folate: 120 mcg

💡 Cooking Tips

• Poach eggs gently for the perfect creamy yolk.
• Prep the quinoa ahead of time and keep refrigerated for a faster morning routine.
• Add a pinch of chili flakes for extra flavor without extra calories.
• Choose ripe avocados for the creamiest texture.