Savory Quinoa Breakfast Bowl (Printable version)
Hearty bowl with quinoa, vegetables, and fried egg for a protein-packed morning meal.
# What you'll 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)
# Directions:
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 -
- It transforms last night's quinoa into something that feels intentional and luxurious
- You can prep components ahead and assemble in under 10 minutes on busy mornings
02 -
- Hot quinoa absorbs flavor better than cold, so don't rush the warming step
- The vegetables should still have some texture, not cook until completely soft
03 -
- Cook a big batch of quinoa on Sunday and store it in the fridge for faster assembly all week
- Use a well-seasoned cast iron skillet for the best egg-frying results