Go Back
- Quinoa: 1 cup rinsed - Vegetable broth or water: 2 cups - Olive oil: 1 tablespoon - Onion, diced - Bell pepper, diced (any color) - Cherry tomatoes, halved - Spinach or kale, chopped - Eggs: 2 medium - Avocado, sliced - Seasoning: Salt, pepper, smoked paprika - Fresh herbs for garnish - Lime wedges - Additional fresh herbs Creating a savory breakfast quinoa bowl is simple and fun. First, you need quinoa. This grain is full of protein and fiber. It helps keep you full and gives you energy. Use one cup of rinsed quinoa. Rinse it well to remove any bitterness. Next, you want flavor. You can use vegetable broth for cooking quinoa. If you don’t have it, water works too. You’ll need two cups of liquid. For cooking, add olive oil to a pan. One tablespoon is perfect. It adds taste and helps cook the onions and peppers. Diced onion and bell pepper make great base flavors. Chop them up and add them to the hot oil. Cherry tomatoes are sweet and juicy. Halve one cup and toss them in the mix. Spinach or kale adds color and nutrients. Use one cup, chopped. Eggs are a classic breakfast choice. You’ll need two medium eggs. Cook them to your liking—scrambled, poached, or fried. Lastly, slice up one avocado. It adds creaminess and healthy fats. Season your bowl with salt, pepper, and smoked paprika. Fresh herbs like parsley or cilantro make great garnishes. You can also add lime wedges for a zesty touch. This bowl is not only healthy but also looks beautiful. For more details, check the full recipe. - Bring 2 cups of vegetable broth or water to a boil. - Add 1 cup of rinsed quinoa. Cover and reduce the heat. Cook until fluffy, about 15 minutes. - After cooking, let it sit covered for 5 minutes. Fluff the quinoa with a fork. - Heat 1 tablespoon of olive oil in a large skillet over medium heat. - Add 1 small diced onion and 1 diced bell pepper. Sauté for 5-7 minutes until the onion is clear and the peppers are soft. - Stir in 1 cup of halved cherry tomatoes and 1 cup of chopped spinach. Cook for another 3-4 minutes. Season with salt, pepper, and 1 teaspoon of smoked paprika. - You can scramble, poach, or fry 2 medium eggs. Each method adds a unique touch. - If frying, use a bit of olive oil or butter to stop sticking. - Start with a base of fluffy quinoa in each bowl. - Layer the sautéed vegetables on top. - Finally, place an egg on each bowl. - Garnish with sliced avocado and fresh herbs for a vibrant finish. - You can drizzle a bit more olive oil for extra flavor. Follow these steps for a delightful Savory Breakfast Quinoa Bowl. For the full recipe, check the earlier section. To boost flavor, try adding spices like cumin or turmeric. Fresh herbs like basil or dill also work well. For added nutrition, you can sprinkle nuts or seeds on top. Chopped almonds or pumpkin seeds add a nice crunch. When meal prepping, store cooked quinoa in airtight containers. You can keep it in the fridge for up to five days. For veggies, sauté and store them the same way. For eggs, you can cook them in advance. Hard-boiled eggs are easy to store and reheat nicely. When serving, use a deep bowl for a vibrant look. Layer the quinoa, veggies, and egg for a colorful display. Add lime wedges on the side for a fresh burst of flavor. Arrange the avocado slices artfully on top for a beautiful finish. {{image_2}} You can switch up the protein in your Savory Breakfast Quinoa Bowl. Tofu and tempeh are great choices. They soak up flavors well and add a nice texture. Just cube them and sauté until golden. You can also try different egg cooking methods. Scrambling gives a fun mix, while poaching adds a soft touch. Frying can give a crispy edge. Each option brings a unique taste. Feel free to change the vegetables based on what’s fresh. Seasonal veggies can make your bowl special. Try zucchini in summer or squash in fall. You can also mix in root vegetables like sweet potatoes. When sautéing greens, remember to start with the tougher ones first. Cook kale longer, while spinach wilts quickly. This keeps every veggie at its best. To really make your bowl pop, experiment with sauces. A splash of hot sauce can wake things up. You might also want to try different grains like farro or barley. These grains add a hearty feel and unique flavor. Mix and match spices, too. Cumin or curry powder can give an exciting twist. Your breakfast can be anything but boring! To keep your savory breakfast quinoa bowl fresh, you should store the leftovers properly. First, let the quinoa and veggies cool down. Place them in an airtight container. They can stay in the fridge for up to four days. Make sure to keep the eggs separate if you have leftovers. Eggs can get rubbery if stored with the other ingredients. Store them in a different container for best results. When it's time to eat again, you must reheat the quinoa and veggies safely. You can use a microwave or a stovetop. For the microwave, heat in short bursts, stirring in between. For the stovetop, add a splash of water to a pan and heat over low. Cover it to steam the food gently. Eggs require special care when reheating. If they are scrambled, you can reheat them in the microwave. Use low heat and stir often. For fried eggs, it’s best to reheat them in a skillet. Add a little oil and heat on low until warm. This keeps them from getting tough. For the full recipe, check back to make your own delicious breakfast bowl! Yes, you can easily make this recipe vegan. Simply replace the eggs with tofu or chickpeas. You can scramble firm tofu with your spices. If you prefer beans, add cooked chickpeas to the bowl. Both options give great protein. Quinoa cooks in about 15 minutes. Start by boiling your broth or water first. Then add the rinsed quinoa, cover it, and reduce the heat. Let it simmer until fluffy. Make sure to let it sit for 5 minutes after cooking. Yes, this breakfast bowl is gluten-free. Quinoa is a gluten-free grain. Just ensure any broth or other ingredients you use are also gluten-free. Always check labels for hidden gluten in sauces or seasonings. You can prepare this dish ahead of time. Cook the quinoa and veggies, then store them in the fridge. Keep the eggs separate until ready to eat. You can also reheat the quinoa and veggies easily. Just warm them on the stove or in the microwave. This blog post laid out a simple way to create a tasty breakfast quinoa bowl. You learned about key ingredients, step-by-step cooking, and tips for a perfect dish. Remember, you can easily customize flavors and add nutrition. This bowl is versatile and quick, making it great for any morning. Enjoy experimenting with different veggies and proteins. With easy storage tips, your leftovers stay fresh. Grab your ingredients and let your creativity shine in the kitchen!

Savory Breakfast Quinoa Bowl

Elevate your mornings with this delicious Savory Breakfast Quinoa Bowl! Packed with protein, fresh veggies, and topped with a perfectly cooked egg, this recipe is both nutritious and satisfying. In just 30 minutes, you'll enjoy a vibrant, flavorful dish that’s easy to customize.Start your day right with this tasty bowl!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

1 bell pepper, diced (any color)

1 cup cherry tomatoes, halved

1 cup spinach or kale, chopped

2 medium eggs

1 avocado, sliced

Salt and pepper, to taste

1 teaspoon smoked paprika

Fresh herbs (like parsley or cilantro) for garnish

Instructions
 

In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat, and cover. Cook for 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.

    While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for about 5-7 minutes, or until the onion is translucent and the peppers are tender.

      Add the cherry tomatoes and chopped spinach (or kale) to the skillet. Cook for an additional 3-4 minutes until the spinach is wilted and the tomatoes are slightly softened. Season with salt, pepper, and smoked paprika to taste.

        In a separate pan, prepare the eggs to your liking. You can scramble, poach, or fry them. If you are frying, use a little olive oil or butter to prevent sticking.

          To assemble the bowls, divide the fluffy quinoa into bowls. Top with the sautéed vegetable mixture, and place an egg on top of each bowl.

            Garnish with sliced avocado and fresh herbs. Drizzle with a little extra olive oil if desired.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                - Presentation Tips: Serve in a deep bowl with vibrant colors layered visibly. Add lime wedges for a zesty touch and make sure to arrange the sliced avocado artistically on top for visual appeal.