Good Lifestyle

Who said you can not havesalad forbreakfast? With this red and greenbreakfast salad Recipe, you can enjoy a crunchy bowl of vegetables at any time of the day.

With Kale, Quinoa, Asparagus and Tomatoes, thisRecipe is packed with a lot of nutrition and flavor. The eggs that Coulny make the instagram-worthy salad, while also adding a good dose of protein. Each portion of this warm salad will give you eight grams of fiber and 23 grams of protein, which is great for keeping you fueled during the morning.

And if you really can not imagine eating a salad for breakfast, this recipe would have a taste as good for lunch or dinner. But when it comes to breakfast salad, do not hit him before trying it.

Nutrition:410 calories, 18 g of grease (4 g saturated), 422 mg of sodium, 8 g of fiber, 7 g of sugar, 23 g protein

Made 4 servings

Ingredients

Asparagus 1 lb, garnished and cut into 2-inch pieces
1 LB cherry or grape tomatoes
6 garlic cloves, in quarters
1 tablespoon plus 2 TSP extra-virgin olive oil
2 slices of whole wheat bread, cubic
3 mugs of chopped owl
3 cups of spinach baby
1 1/2 cups Cooked quinoa cooled, cooled
4 cups of water
1 spoon of vinegar
8 eggs
1 tablespoon of red wine vinegar (optional)
Black salt and pepper

How to do it

1. Preheat the oven to 425 ° F. Place asparagus, tomatoes and garlic in a single layer on a 15 x 10 x 1 inch cooking pan. Sprinkle by 2 c. Oil tea. Roast for 10 to 12 minutes or until the asparagus is tender. Place the bread cubes on a baked baked plate and cook for 5 minutes or until craving and browned.
2. Kale portion and spinach in four service bowls. Top with quinoa, roasted vegetables and croutons.
3. Meanwhile, add the water and vinegar to a large pan. Bring mixture of vinegar to a boil; Reduce heat to simmer. Break an egg in a cup and slide an egg into the coolerating water. Repeat with three other eggs. Simmer the eggs for 3 to 5 minutes, or until the whites are completely defined and the yolks begin to thicken but are not difficult. Remove water with a slit spoon. Repeat with the remaining four eggs. Serve at the top of the salad.
4. Sprinkle with 1 tablespoon of oil and red wine vinegar, if you wish. Season with salt and pepper.

RELATED: More than 100 healthy breakfast ideas that help you lose weight and stay slim.