Savory Quinoa Breakfast Bowl (Printable Version)
Protein-rich quinoa bowl with sautéed vegetables and fried egg for a hearty 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)
# 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 Tips:
01 -
- The combination of fluffy quinoa and runny yolk creates this incredible creamy texture that makes breakfast feel indulgent despite being so nutritious
- You can prep the quinoa and chop vegetables the night before, making this perfect for busy weekday mornings when you still want something homemade
02 -
- Quinoa needs to be rinsed before cooking to remove the bitter coating, and I always fluff it with a fork after cooking so it does not become a dense mass
- The key is getting your vegetables to the right stage of softness without turning them into mush, so keep an eye on them and taste as you go
03 -
- Always fry your eggs in a nonstick pan and do not try to move them until the whites are completely set or you will break the yolks
- If you want extra crispy edges on your vegetables, do not overcrowd the pan and let them develop golden brown spots before adding the next ingredient