Boucanière Breakfast Bowl Recipe
Make Boucanière Breakfast Bowl Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Protein
Seasoning
Toppings
Method
Prepare the Quinoa
- 1
Rinse Quinoa
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
- 2
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil.
- 3
Simmer Quinoa
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and quinoa is fluffy.
- 4
Fluff Quinoa
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Cook the Vegetables and Sausage
- 5
Chop Bell Pepper
Chop the red bell pepper into small pieces.
- 6
Heat Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 7
Cook Bell Pepper
Add the chopped red bell pepper and cook for 3-4 minutes until it starts to soften.
- 8
Cook Sausage
Add the smoked sausage, sliced into rounds, and cook for an additional 5-7 minutes until browned.
- 9
Add Spinach
Add the spinach and stir until wilted, about 2 minutes.
- 10
Season Vegetables
Season with salt, black pepper, and paprika to taste.
Cook the Eggs
- 11
- 12
Assemble the Bowl
- 13
Layer Quinoa
In a serving bowl, layer the fluffy quinoa as the base.
- 14
Add Vegetables
Top with the sautéed vegetable and sausage mixture.
- 15
Add Eggs
Place the cooked eggs on top.
- 16
Garnish
Garnish with fresh cilantro and serve with lime wedges on the side.