Zoodles with Quinoa & Poached Egg
You may have seen my love for zoodles, aka zucchini noodles, in my other posts, as they’re an excellent healthy food swap for pasta.But how about using them as a way to get more veggies into your breakfast? Enter this recipe.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American, Mediterranean
Servings 2
Calories 325 kcal
Ingredients
- 1 ½ cup cooked quinoa
- 1 tbsp coconut oil
- 2 cloves garlic, crushed
- 2 medium sized zucchinis, spiralized
- 12 cherry tomatoes, halved
- 1 tsp oregano or mixed herbs
- 2 medium sized eggs, poached
- 1 sprinkle chilli flakes to taste
Instructions
- Divide the cooked quinoa onto 2 plates.
- Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 mins then add the zucchini noodles (zoodles), cook for another 3-4 mins stirring often. Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates.
- On the same pan, heat the other half of the oil and cook the cherry tomatoes for2-3 mins. Season with salt, pepper and oregano. Add to the quinoa and zoodles.
- To serve, top the zoodles with a poached egg and season with chlli flakes and freshly ground black pepper.
Keyword Anti-Inflammatory Diet, Dairy-Free, DASH Diet, DF, Flexitarian, Flexitarian Diet, GF, Gluten-Free, Harvard Healthy Plate Diet, Mayo Clinic Diet, Mediterranean Diet, Plant-Based, Quick Meal (under 30 mins), Vegetarian, WFPB Diet, Whole-food Plant-based Diet, Whole30 Diet, WW (Weight Watchers) Diet
Did you make this recipe? Tell me what you thought in the comments below.
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