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A breakfast quinoa bowl is a healthy and filling way to start your day. Pile fluffy quinoa high with veggies and finish them with avocado and a jammy egg.
Need a quick meal prep bowl for lunch? Try this harvest bowl or this Cava honey harissa chicken recipe.
Start your day with a nutrient-dense, anti-inflammatory meal! This quinoa breakfast recipe is ideal if you’re craving something hearty and nutritious at the same time. Fluffy quinoa provides whole grains, is higher in fiber than most morning carbs, and is naturally gluten-free.
We’ve been stocking up on veggie-packed morning meals lately, like this brussel sprout hash.
Looking for something to feed a crowd? Try breakfast nachos or cheesy breakfast sliders.
Reasons to Love Quinoa Breakfast Bowls
Fast: Make a big batch of quinoa on the weekend and enjoy this healthy breakfast in less than 10 minutes each morning. Our mornings are crazy, so we love having quick meals ready to go (kind of like our pumpkin overnight oats).
Healthy: quinoa bowls are wholesome and nutritious on many levels. It includes qhole foods that are naturally gluten-free and dairy-free.
Filling: balance your blood sugar with dietary fiber, fat, and protein for a filling breakfast to stave off hunger all morning.
Ingredient Notes
- Quinoa: This is one of the key ingredients, so we’re going to start with 2 cups of uncooked quinoa. This recipe is a great way to use up leftover quinoa for a quick breakfast. However, you can quickly make more if you don’t have any leftovers on hand.
- Garlic: I love fresh garlic, but if you don’t feel like peeling garlic in the morning, garlic powder is a great option.
- Bell pepper: we used red pepper for color, but any bell pepper will work.
- Spinach: wilt this down for an almost unnoticeable ingredient that packs in iron and fiber.
- Cherry tomatoes: a fresh crunchy tomato adds color and flavor these bowls.
- Avocado: round out the bowl with healthy fats (and more fiber!).
- Eggs: the jammy eggs are show-stoppers. They look delicious and taste even better.
How to Make A Soft-Boiled Egg
The runny center of a jammy egg creates a pseudo sauce for these savory quinoa breakfast bowls and brings the whole dish together. We love the method from Bon Appetite because they turn out perfect every time.
Start by bringing a medium to small saucepan of water to a boil over medium-high heat. Carefully lower each egg into the boiling water one at a time using a slotting spoon. Adjust the heat to maintain a gentle boil and immediately set the timer for 6 1/2 minutes, Every second counts so pay close attention to the clock.
While they’re simmering, fill a large glass bowl with water and ice. When the timer goes off, use a slotted spoon to transfer each egg to the ice bath and allow them to cool for 3-4 minutes, until they’re cool enough to handle. Crack the eggs at the wider end, where the air bubble sits, and carefully slice them in half to serve.
How to Make a Quinoa Breakfast Bowl
Here are the step-by-step instructions, with photos, to make a quinoa breakfast bowl. Jump down to the recipe card for exact measurements.
- Quinoa: make the quinoa according to the package directions if you haven’t already. For more flavor cook your quinoa in vegetable broth. Cooking the quinoa ahead of time speeds this recipe up even more.
- Saute the veggies: heat olive oil in a medium saucepan over medium-high heat. Add the garlic and cook for 30 seconds then add the red pepper and cook for 1-2 minutes, until soft. Add another tablespoon of olive oil then add the spinach and cook, stirring frequently, until the spinach is wilted, 2-3 minutes.
- Mix the quinoa and veggies: Add the cooked quinoa and salt to the pan with the veggies and toss well.
- Jammy eggs: boil the eggs for 6 1/2 minutes then transfer to an ice bath. See the section above or the recipe card for detailed directions.
- Assemble: Add the quinoa mixture to a serving bowl and top with avocado, sliced tomatoes, and prepared eggs. Sprinkle with more salt, everything bagel seasoning, hemp seeds or more salt, if desired.
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Frequently Asked Questions
Quinoa is both a healthy and delicious breakfast food. It’s packed with protein and fiber and is also a complex carb, so your body digests it more slowly, keeping you full longer. It may not be top of mind in the morning, but I definitely recommend adding it to your breakfast routine!
Quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. One cup of quinoa on its own contains 8g of protein and one quinoa breakfast bowl, including the veggies and eggs, have 14g of protein.
When it comes to macro and micronutrient makeup, quinoa takes the prize. Quinoa has a higher percentage of protein, fiber, vitamins, and minerals, specifically B vitamins, folate, magnesium, iron, and zinc.
Rinsing quinoa helps remove its natural coating that can sometimes taste bitter or soapy. Double-check the package on your quinoa to see if it’s pre-rinse, however, an extra rinse never hurts.
Recipe Variations
Different veggies: not in the mood for peppers? Try mushrooms, zucchini or brussel sprouts.
Toppings: get creative and top them with chia seeds for extra fiber, everything bagel seasoning for flavor or hot sauce for spice.
Don’t like soft-boiled eggs? make a fried egg instead and still enjoy the runny texture as the sauce
Swap the baby spinach: Use baby kale instead
Storage Instructions
You can eat this recipe hot or cold, making it perfect to meal prep. For a warm, runny egg, make each component, except for the eggs, ahead of time then boil the eggs and serve in the morning. Alternatively, make everything from start to finish, except slicing the avocado, and store individual portion sizes in an airtight container in the fridge for up to 5 days. Top with sliced avocado before serving.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Savory Breakfast Recipes
- Bacon and brussel sprout hash
- Steak and potato breakfast hash
- Sheet pan breakfast hash
- blueberry breakfast casserole
- Breakfast sliders
Quinoa Breakfast Bowl
Save this Recipe!
Ingredients
- 2 cups cooked quinoa (1 cup uncooked)
- 2 cloves garlic minced
- 1 red bell pepper diced
- 3 cups baby spinach roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 cup cherry tomatoes halved
- 2 avocados sliced
- 4-6 eggs
- Toppings: hemp seeds, everything bagel seasoning, or hot sauce
Instructions
- Make the quinoa according to the package directions if you haven’t already. For more flavor cook your quinoa in vegetable broth.
- While it’s cooking, heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the garlic and cook for 30 seconds then add the red pepper and cook for 1-2 minutes, until soft. Add another tablespoon of olive oil then add the spinach and cook, stirring frequently, until the spinach is wilted, 2-3 minutes.
- Add the cooked quinoa and salt to the pan with the veggies and toss well. If you’re using leftover quinoa or pre-cooked quinoa, toss well until it’s heated all the way through. If you just made it, it should still be warm.
- To make the soft-boiled eggs, use the same saucepan as the quinoa (if applicable). Add the eggs to a saucepan and cover completely with warm water. Bring the mixture to a boil over high heat, then reduce to a rolling boil over medium heat and cook for 5 minutes (10 minutes if you don’t want them runny). Remove the eggs from the water and run them under cold water until they’re cool to the touch. Remove the shell then slice in half lengthwise.
- Add the quinoa mixture to a serving bowl and top with avocado, sliced tomatoes, and prepared eggs. Sprinkle with more salt, everything bagel seasoning, hemp seeds or more salt, if desired.
Notes
Video
Equipment
- Skillet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made countless recipes from Pinterest and never loved one so much that I took the time to leave a review. This is a delicious breakfast that I could eat literally every day. Thank you for sharing it!