Savory Quinoa Breakfast Bowl (Printable)
A wholesome morning bowl with fluffy quinoa, colorful vegetables, and a runny fried egg for lasting energy.
# 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 Suggestions:
01 -
- You'll feel like you're eating something indulgent while actually fueling your body with protein and fiber
- The combination of warm vegetables, fluffy quinoa, and that runny yolk creates instant comfort that keeps you satisfied until lunch
02 -
- Pre-cooked quinoa can dry out in the fridge, so splash in a tablespoon of water while reheating it if it seems clumpy
- Don't crowd the pan when frying eggs, or they'll steam instead of fry, giving you rubbery whites
03 -
- Use a well-seasoned cast iron skillet for the best egg-frying results, but nonstick works perfectly fine
- If your quinoa tastes bland, it probably needed more salt during cooking or to be rinsed more thoroughly beforehand