An Easy Red and Green Breakfast Salad Recipe
Who says you can not have a salad for breakfast? With this red and green breakfast salad recipe, you can enjoy a crispy bowl of vegetables at any time of the day.
With kale, quinoa, asparagus and tomatoes, this recipe is rich in nutrients and flavors. Liquid eggs make the salad instagram-worthy while adding a healthy dose of protein. Each serving of this hearty salad contains eight grams of fiber and 23 grams of protein. That's enough to energize you all morning.
And if you really can not imagine eating a salad for breakfast, this recipe also tastes great for lunch or dinner. But when it comes to breakfast salad, just tap if you try.
Nutrition: 410 calories, 18 g fat (4 g saturated), 422 mg sodium, 8 g fiber, 7 g sugar, 23 g protein
Makes 4 servings
1 pound of asparagus, cut and cut into 2-inch pieces
1 pound of cherry or grape tomatoes
6 garlic cloves, quartered
1 tbsp plus 2 teaspoons extra virgin olive oil
2 slices of wholegrain bread, diced
3 cups of chopped kale
3 cups baby spinach
1 1/2 cups of cooked quinoa, chilled
4 cups of water
1 tablespoon vinegar
1 tbsp red wine vinegar (optional)
Season with salt and black pepper
How to do it
- Preheat oven to 425 ° F. Place asparagus, tomatoes and garlic in a single layer on a 15 x 10 x 1-inch baking pan. Drizzle with 2 teaspoons of oil. Roast for 10 to 12 minutes or until the asparagus is soft. Place the bread cubes on a baking sheet and bake for 5 minutes or until crisp and brown.
- Portion of kale and spinach in four bowls. Top with quinoa, roasted vegetables and croutons.
- In the meantime, add water and vinegar to a large pan. Bring the vinegar mixture to a boil; Bring heat to a boil. Break an egg into a cup and slide it into the boiling water. Repeat with three more eggs. Simmer the eggs for 3 to 5 minutes or until the whites are completely firm and the egg yolk begins to thicken but is not hard. Remove from the water with a slotted spoon. Repeat with the remaining four eggs. Serve on salad.
- Sprinkle with 1 tbsp oil and the red wine vinegar as desired. Season with salt and pepper.
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