Savory Quinoa Breakfast Bowl (Printer-friendly)
A wholesome morning bowl with fluffy quinoa, sautéed vegetables, and a crispy fried egg for a energizing start to your day.
# 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)
# How to Make It:
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 Tips:
01 -
- Protein that keeps you full until lunch without that heavy breakfast feeling
- Ready in 25 minutes but tastes like something from a fancy brunch spot
02 -
- Hot pan but not too hot keeps vegetables tender without burning them before they're cooked through
- Room temperature quinoa heats more evenly and prevents cold spots in your bowl
03 -
- A splash of good balsamic vinegar right before serving adds acidity that brightens everything
- Toast your quinoa dry in the pan for 2 minutes before adding anything else for a nuttier depth