Savory Quinoa Breakfast Bowl (Printable version)
A protein-rich morning bowl featuring fluffy quinoa, sautéed vegetables, and a perfectly fried egg for a wholesome start.
# 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 -
- Protein from quinoa and eggs keeps you satisfied straight through lunch
- The vegetable base means you're starting your day with something green and wholesome
- Comes together in under 30 minutes even if you're half awake
02 -
- Hot skillet temperature matters. If your pan isn't hot enough, the vegetables will steam instead of sauté and lose their vibrant flavor.
- Don't overcrowd the skillet when cooking the vegetables or they'll release too much moisture and become soggy instead of tender.
- A runny yolk acts as a rich sauce. If you prefer firm yolks, cover the pan for the last minute of frying.
03 -
- Use a wide enough skillet to give the vegetables room to brown instead of steam. That browning equals flavor.
- Taste the quinoa mixture before serving and adjust the salt. Better to season now than reach for the shaker at the table.