Quinoa and Eggs Breakfast Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quinoa and Eggs Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Quinoa and Eggs Breakfast Bowl

Sautéed chicken sausage and fluffy quinoa scrambled with protein-rich eggs and tender spinach for a savory, nutrient-dense breakfast bowl.

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NUTRITION

541kcal
Protein
47.8g
Fat
28g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

2 large eggs

0.5 cup egg whites

3 oz chicken sausage

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering.

  • 2

    Add the sliced chicken sausage to the pan and sauté until browned and fragrant.

  • 3

    Stir in the cooked quinoa and baby spinach, cooking until the spinach is just wilted.

  • 4

    Whisk the eggs and egg whites together in a small bowl with the sea salt and black pepper.

  • 5

    Pour the egg mixture into the skillet and scramble gently with the quinoa mixture until the eggs are set but still moist.

  • 6

    Transfer the scramble to a bowl and garnish with minced fresh chives before serving hot.

Quinoa and Eggs Breakfast Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Quinoa and Eggs Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Quinoa and Eggs Breakfast Bowl

Sautéed chicken sausage and fluffy quinoa scrambled with protein-rich eggs and tender spinach for a savory, nutrient-dense breakfast bowl.

NUTRITION

541kcal
Protein
47.8g
Fat
28g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked quinoa

2 large eggs

0.5 cup egg whites

3 oz chicken sausage

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

  • 1

    Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering.

  • 2

    Add the sliced chicken sausage to the pan and sauté until browned and fragrant.

  • 3

    Stir in the cooked quinoa and baby spinach, cooking until the spinach is just wilted.

  • 4

    Whisk the eggs and egg whites together in a small bowl with the sea salt and black pepper.

  • 5

    Pour the egg mixture into the skillet and scramble gently with the quinoa mixture until the eggs are set but still moist.

  • 6

    Transfer the scramble to a bowl and garnish with minced fresh chives before serving hot.