Savory Breakfast Bowl

It’s absolutely beautiful in the countryside right now.

The birds are chirping, the daffodils are blooming (in record numbers!) and the grass is slowly starting to green up on the lawn.
It’s easy to get lost in the tranquility out here. I find myself looking out the window a lot more often when I’m trying to work from my office at home.

It will be a sad day when I return to my actual office building that is void of windows. Right now, the tenative date for returning to the building is June 1st. That’s a date that has been pushed back several times throughout the year, but I think that one will actually stick.
Oh well. I do miss my coworkers and miss the ease of communication when other people are around you (instead of emails, calls, texts and Zoom meetings).

While I wait to return to the office, I’ll cherish these moments working from home.
It’s also quite peaceful here in the mornings when I wake up—when the sunlight beams through the windows and the birds gather around the feeder.

I’ve been mixing things up for breakfast to go along with the changing seasons. This morning, I had some scrambled egg breakfast tacos. Last week, it was smoothie bowls and savory breakfast bowls.If you’re trying to find a healthier option for breakfast, this recipe fits the bill. I found a similar recipe on Pinterest and decided to give it a whirl. I’m a fan of more savory breakfasts over their sweet counterparts, and this recipe has a whole bunch of savoriness (is that a word?) in it.

It also helps that cottage cheese is involved. My love for cottage cheese knows no bounds…

Enjoy!

Savory Breakfast Bowl

• Servings: 2-4
• Time: 30 mins
• Difficulty: Easy
• Print

Spinach, quinoa, eggs and cottage cheese make for a healthy start to the day.

Ingredients

4 hard boiled eggs

1 cup quinoa

2 cups vegetable broth

2 cups spinach

1 tsp. garlic powder

salt & pepper

1 cup cottage cheese

Directions

Cook quinoa according to package instructions but replace water with broth.

In a small skillet, wilt spinach with salt, pepper and garlic powder.

Assemble the bowls: start with a 1/2 cup cooked quinoa, add spinach, one sliced hard-boiled egg, and 1/4 cup cottage cheese.