This breakfast bowl is a meat-free way to serve up something deliciously satisfying.
A few years ago, while sitting at a café in Aegina, Greece, I had a breakfast bowl topped with the softest grilled halloumi cheese and tangy Kalamata oliaves. The weather was glorious and warm, and we were surrounded by ancient olive trees. This recipe gathers some of my favourite ingredients to top a bowl of quinoa that will have you set for breakfast.
In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer for 12 to 14 minutes, until the quinoa is tender and has absorbed all the water. Remove from the heat and fluff with a fork. Let sit, covered, until ready to use.
In a medium frying pan, heat 1 tablespoon (15 mL) of the olive oil over medium heat. Add the tomatoes and cook until blistered, about 3 minutes. Transfer the tomatoes to a small bowl. Wipe the pan clean.
To the same pan, add the spinach and cook until slightly wilted. Transfer the spinach to a plate. Cover loosely with foil to keep warm.
In the same pan (no need to wipe clean), heat the remaining 1 tablespoon (15 mL) olive oil over medium heat. Carefully crack the eggs into the pan, leaving space between each egg. Cook for 3 to 4 minutes, or until the whites are cooked and no longer translucent and the yolks are still runny. Transfer the fried eggs to the plate with the spinach. Wipe the pan clean.
Return the pan to medium heat. Add the halloumi and cook for 1 minute per side.
To serve, divide the warm quinoa between bowls. Top with the tomatoes, spinach, eggs, halloumi, and avocado. Season with salt and pepper to taste.
Tip: Though halloumi cheese is the star of this bowl, you can instead use crumbled feta or goat cheese.