Savory Quinoa Breakfast Bowl (Printer-friendly)
A hearty bowl of fluffy quinoa topped with sautéed vegetables and a crispy fried egg for a protein-rich morning meal.
# 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 keeps you satisfied for hours without any midmorning crash
- Versatile enough to use whatever vegetables are sitting in your crisper drawer
- Comes together faster than waiting in line for coffee and a pastry
02 -
- Cold quinoa from the fridge works better than freshly cooked, which can turn mushy in the pan
- Don't overcrowd the skillet when frying eggs—cook them one at a time if necessary
- The yolk acts as a sauce, so don't cook it all the way through unless you prefer it that way
03 -
- Use a well-seasoned cast iron skillet if you want the edges of your eggs extra crispy
- Warm your bowls in the oven for a few minutes before serving—keeps everything hot longer