Protein Packed Breakfast - Quinoa Spinach Egg Breakfast
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten-Free, Protein, Breakfast
Serves: 2
  • ¼ cup uncooked quinoa
  • ¾ cup vegetable or chicken broth to cook the quinoa in but you can use water. The broth just gives it extra flavor.
  • 2 eggs
  • 1 cup fresh spinach packed loosely (could use kale too)
  • ½ tablespoon ghee (can use coconut oil or olive oil)
  • 1 teaspoon garlic, minced OR 1 tablespoon finely chopped onion
  • 1 tablespoon unsweetened almond milk (can use any kind of unsweetened milk)
  • Dash of salt
  • Dash of pepper
  1. QUINOA:
  2. In a small saucepan put ¼ cup quinoa and ¾ cup broth or water, bring to a boil.
  3. Once boiling lower to a simmer and while stirring occasionally, simmer for about 10 minutes. If you need to add more liquid, add a tablespoon at a time.
  4. EGG:
  5. In a small skillet, melt ghee and saute the garlic or onion for a minute on medium heat.
  6. In a separate medium bowl whisk eggs, almond milk, salt and pepper. Set aside.
  7. Place spinach in skillet and heat on low until completely wilted, stirring occasionally.
  8. Once spinach is cooked, pour in egg mixture.
  9. Combine egg mixture with spinach and cook like you would scrambled eggs by continually stirring until the eggs are cooked thoroughly.
  10. Once eggs are done add cooked quinoa and combine.
  11. **Optional: top with a little cheese (this will make it non-paleo)**
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