Turkey Quinoa Breakfast Bowl

  • SERVING SIZE 1 bowl
  • PREP TIME 20 mins.
  • TOTAL TIME 35 mins.

Honey maple turkey breast and red and white quinoa deliver extra protein to make a powerhouse bowl. This nutrient-rich offering combines easy portability and endless customization while meeting demand for healthy options.

Ingredients

 

TURKEY QUINOA BREAKFAST BOWL

1 tbsp.

Olive oil

1 cup

Lacinato kale, shredded

1 cup

Spinach, shredded

1 cup

Red and white quinoa, cooked

¼ ea.

Ripe avocado, peeled, sliced

3 ea.

Blistered Tomatoes

1 ea.

Soft-Cooked Egg

2 ea.

Goat cheese, crumbled

Sea salt, to taste

Black pepper, freshly ground, to taste

 

BLISTERED TOMATOES

1 ½ ea.

Olive oil

3 ea.

Grape tomatoes, large

Sea salt, to taste

Black pepper, freshly ground, to taste

 

SOFT-COOKED EGG

1 ea.

Egg

Directions

 

TO PREPARE THE TURKEY QUINOA BREAKFAST BOWL:

1. Heat the olive oil in a heavy-duty skillet over medium heat, then add the kale and spinach.

2. Sauté the greens until they’re wilted (but still very green) and then add the quinoa. Stir/sauté until well blended and hot.

3. Arrange the quinoa and greens in a bowl, and top with the remaining ingredients. Fan out the sliced avocado near the rim of the bowl, toward the center. Cluster the Blistered Tomatoes and Soft-Cooked Egg near the sliced avocado. Place the crumbled goat cheese in the center. Arrange the lightly grilled julienned turkey in a mound in the center.

4. Add salt and pepper, to taste.

 

Note: When preparing the quinoa, rinse it in cold water before cooking. Sub the water with turkey or poultry broth.

 

 

 

TO PREPARE THE BLISTERED TOMATOES:

1. Heat the olive oil in a small heavy-duty sauté pan over medium-high heat.

2. Add the tomatoes, stirring 2–3 times, until their skins blister. Do not overcook—the tomatoes will collapse.

3. Add salt and pepper, to taste.

 

 

TO PREPARE THE SOFT-COOKED EGG:

1. In a saucepan, bring water to a boil.

2. Carefully lower the egg into the boiling water, then reduce the heat to a simmer and cook for 6 minutes.

3. Once the egg is cooked, shock it in ice water.

4. Peel the egg when it’s cold.

5. Reheat the egg in simmering water, then cut it in half.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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