Savory Quinoa Breakfast Bowl (Printable version)
Hearty quinoa bowl with vegetables and fried egg for a protein-rich morning meal.
# What you need:
→ Base
01 - 1 cup cooked quinoa (white, red, or tricolor)
→ Vegetables
02 - 1/2 cup cherry tomatoes, halved
03 - 1/2 cup baby spinach
04 - 1/4 cup red bell pepper, diced
05 - 1/4 cup red onion, thinly sliced
→ Protein
06 - 2 large eggs
→ Garnish & Flavor
07 - 1 tablespoon olive oil
08 - Salt and black pepper, to taste
09 - 1 tablespoon fresh chives or parsley, chopped
10 - 1/4 avocado, sliced (optional)
11 - 1 tablespoon feta cheese, crumbled (optional)
# How To:
01 - Heat half the olive oil in a nonstick skillet over medium heat. Add the red onion and red bell pepper, cooking for 2-3 minutes until slightly softened.
02 - Add the cherry tomatoes and baby spinach. Sauté for 2 more minutes, until spinach wilts.
03 - Stir in the cooked quinoa, season with salt and pepper, and cook for 2-3 minutes, stirring, until heated through.
04 - Divide the quinoa-vegetable mixture between two bowls.
05 - In the same skillet, heat the remaining olive oil and fry the eggs to your desired doneness.
06 - Place an egg on top of each bowl. Garnish with avocado slices, feta, and fresh herbs. Serve immediately.
# Expert Advice:
01 -
- The texture contrast between fluffy quinoa and crispy vegetables will make your morning feel luxurious
- It comes together in under 30 minutes but tastes like something from a brunch restaurant
- Leftovers pack beautifully for lunch making it double duty meal prep
02 -
- Cold cooked quinoa can clump together so break it up with your fingers before adding to the pan
- The vegetables should still have some crunch not be cooked until completely soft
- A hot skillet is essential for getting those crispy edges on the fried eggs
03 -
- Prep all your vegetables the night before for an even faster morning assembly
- Keep the quinoa warm in its cooking liquid until ready to use if making multiple servings