Warm Green Breakfast Bowl


I first made this dish about a year ago whilst I was living in New York, it's packed full of
health benefits and it taste out of this world amazing. It's an easy 'go to dish' for anyone anytime of the day. 



  • 1/2 cup quinoa

  • 1 table spoon coconut oil

  • 1 clove garlic (diced)

  • 1 table spoon almonds (roughly chopped)

  • 1 hand full kale (leafs removed for the stalk and torn into bit size pieces)

  • 1 small hand full baby spinach

  • 3 slices of halloumi sliced into desired shape and thickness

  • 1 Egg

  • 1/3 lemon

  • 1/2 ripe avocado 


  • In a medium pot, place the quinoa and cover with water. Cook the quinoa till it's al dente (to bite) approximately 10-15mins. Drain and set aside.
  • In a separate pot place the eggs in water till just covered. bring to the boil and set the timer for 3 minutes. Remove from the water and run under a cool tap, peel and set the eggs aside.
  • You will need two frying pans on the go at once. Place some coconut oil in both pans in one frying pan, add the garlic, allow the garlic and almonds, cook till the almonds start to get a light colour., add the cooked quinoa and some salt. Place the kale and spinach in and sauté in the pan till just soft, you want it to just start to pop in green colour.  remove from the heat and arrange on your plate. I like to make a mountain on the plate or place in a nice white open bowl. 
  • In your other pan, place your halloumi in and turn once it become golden and soft, add your peeled egg to this also. Turn also as the colour goes golden. I cook it twice because I love the crispy texture, but the middle of the egg is still soft egg. You could also poach or fry the egg, its up to you. 
  • Arrange your bowl, green mix on the bottom egg and halloumi, I serve mine with a wedge of lemon and avocado on the side. 

Sarah’s tips & tricks

  • Because this dish has quinoa , eggs, almonds and greens its packed full of protein. 
  • Quinoa is a grain that is gluten free and has wonderful health properties, its a eatable seed its related to beetroot and spinach its apart of the amaranthaceae family its similar to amaranth. It comes in three wonderful colours, the taste is very similar but is nice to have colour to play with when your plating your dish up. 


Serves 1 • Cooking time: 20 minutes