Savory Quinoa Breakfast Bowl (Print)
Fluffy quinoa with sautéed vegetables and a crispy fried egg for a wholesome morning meal.
# Ingredient List:
→ 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)
# How-To Steps:
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 -
- Its like having a warm hug in a bowl that keeps you full until lunch without that weighed-down feeling
- The combination of textures and flavors makes breakfast feel like a restaurant meal without the wait or the bill
02 -
- Day-old quinoa actually works better than freshly cooked because it's drier and gets those nice slightly crispy edges when sautéed
- Don't overcrowd your skillet when cooking the vegetables—everything should have room to breathe and develop color
03 -
- If your quinoa feels mushy, spread it on a baking sheet and toast it in the skillet first—it brings back that fluffy texture
- Low and slow is the secret to perfectly fried eggs with set whites and runny yolks every single time