This is a great way to start the day off when you are craving something satisfying and filling. This breakfast is packed with protein, essential amino acids, antioxidants, phytonutrients, and fiber. Beets are rich in phytonutrients and healing anti-cancer benefits. Beets have a nutrient called beatine which helps to protect our cells. They are rich in vitamin C and are also great for the liver, heart and blood purification.
1 cup cooked quinoa (cook according to package instructions. I like to add 1 garlic clove to the water and a slice of lemon.)
1 organic pastured egg
2 cups baby spinach
1 clove of garlic, sliced thin
small handful of pea shoots
Preheat oven to 300° convection. Scrub the beet and trim off ends. Rub beet with olive oil and coarse sea salt. Line a baking sheet with parchment or foil. Roast in oven for about 1 hour or until fork tender. Remove from oven. Let cool about 10 minutes before slicing.
Cook your quinoa according to package. Fluff with fork.
Boil water and add room temperature egg. Lower to simmer, cover pot with a lid. Let egg(s) cook for about 6 minutes. Remove egg to an ice bath and let them cool for about 3-5 minutes. Then peel. Slice in half.
Heat skillet on medium, add olive oil and sauté sliced clove of garlic for about 2 minutes. Add 2 cups spinach and salt. Turn heat off right away.
Assemble your quinoa breakfast bowl however you like. Serve with a sprinkle of sea salt.