Chicken Sausage Quinoa Breakfast Bowl

Ingredients

• 50 g uncooked quinoa
• 100 g lean chicken sausage
• 2 large eggs
• 50 g fresh baby spinach
• 1/2 tbsp avocado oil
• 1/4 tsp garlic powder

Instructions

1. 1

   Rinse the quinoa thoroughly and simmer in 100ml of water for 15 minutes until the liquid is absorbed.

2. 2

   Slice the chicken sausage into rounds and brown them in a skillet with the avocado oil over medium heat.

3. 3

   Add the baby spinach to the sausage skillet, stirring until wilted, then remove the mixture from the heat.

4. 4

   Soft-boil the eggs in a separate saucepan for 6-7 minutes, then plunge them into ice water before peeling and halving.

5. 5

   Divide the cooked quinoa, sausage mixture, and boiled eggs evenly into meal-prep containers and refrigerate.

Nutrition Notes

An ideal meal-prep breakfast featuring a complete amino acid profile from the eggs and chicken sausage, paired with slow-digesting quinoa carbs to sustain physical performance all morning.

Tips

• →These bowls will keep fresh in an airtight container in the fridge for up to 4 days.
• →Leave the eggs slightly undercooked if you plan to microwave the bowls later so they do not turn rubbery.