Quinoa Breakfast Salad
A wonderful, healthy and low-carb breakfast recipe adapted from the Keto•Genesis Cookbook. This is perfect for the person that prepares meals in advance too.
Recipe Tip: You can make the base of the salad in advance, and warm up portions as needed then top with your poached egg or hard boiled egg before serving.
1 cup quinoa, cooked
4 cups baby spinach, rough chopped
8 strips pastured bacon, cooked and chopped
1 ripe avocado, chopped
1 red bell pepper, diced
1 cup green onion, chopped
1/2 cup fresh cilantro
4 tbsp. olive oil
1 lemon, juiced
In a large bowl, combine all ingredients, except the eggs, and let marinate for a minimum of 20 minutes.
Separate into four servings top with a soft poached egg or hard-boiled egg.
Store in an air tight container and refrigerate.