YOUR SOLIN GENERATED RECIPE
Hearty Breakfast Grain Bowl
Sautéed ground turkey and fluffy quinoa topped with jammy soft-boiled eggs and a dollop of zesty Greek yogurt for a savory and satisfying morning start.
INGREDIENTS
4 oz ground turkey
2 large eggs
0.25 cup cooked quinoa
1 cup baby spinach
0.25 cup sliced mushrooms
1 tsp extra virgin olive oil
0.25 cup plain Greek yogurt
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Bring a small pot of water to a boil and carefully lower the eggs into the water; cook for 6.5 minutes, then immediately transfer to an ice bath to stop the cooking.
Heat the olive oil in a medium skillet over medium-high heat.
Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and garlic powder, and cook until browned and fully cooked through.
Stir in the sliced mushrooms and baby spinach, sautéing for 2-3 minutes until the mushrooms are tender and the spinach has wilted.
Place the warm quinoa in the base of a bowl and layer the turkey and vegetable mixture over the top.
Peel the cooled eggs, slice them in half to reveal the jammy yolks, and place them on the bowl.
Finish with a dollop of Greek yogurt and an extra sprinkle of black pepper before serving.