Gluten Free Protein Breakfast Bowl

They say breakfast is the most important meal of the day, and I really believe that. Have you ever noticed how much more productive you are if you take the time to start the day off with a well-balanced breakfast? Sometimes having the time can be the issue though with the morning rush, especially when you are also making snacks and lunch for a child with celiac disease or other food allergies. (See tips to beat the morning school rush if you can relate).

Last week I came up with a super healthy breakfast bowl that is very easy to make. It’s packed with protein and veggies and is both kid and adult approved. If you make the quinoa the night before, and make enough for several days then it literally takes less than 10 minutes to make this breakfast…that’s right less than 10 minutes!

Gluten Free Protein Breakfast Bowl

This recipe is gluten free, dairy free, peanut, tree nut, and soy free. It makes enough for one adult serving, or two toddler breakfasts. Multiply the recipe according to how many people you’re serving.

Ingredients:

  1. 1/3 cup cooked quinoa
  2. 4 organic cherry tomatoes
  3. 1 cup organic spinach
  4. Salt to taste
  5. Pepper to taste
  6. 1 tsp olive oil
  7. 2 eggs

Directions:

  1. Heat two saute pans over medium heat, each containing 1/2 tsp of olive oil.
  2. Take out your ingredients, cut the tomatoes in half, and beat two eggs in a separate bowl.
  3. Pour the eggs into the first pan, scramble until done to your liking.
  4. At the same time, add the spinach to the second pan and toss until it starts to wilt…about 2 minutes.
  5. Add the tomatoes to the spinach pan, and add salt and pepper to taste.
  6. Cook the tomatoes and spinach until the spinach is fully cooked.
  7. Line a bowl with re-heated quinoa, spinach, cherry tomatoes, and eggs.
  8. Enjoy!