Savory Quinoa Breakfast Bowl (Printable Version)

Fluffy quinoa topped with sautéed veggies, avocado, feta, and a perfectly cooked egg for a hearty morning meal.

# What You Need:

→ Quinoa Base

01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/4 teaspoon kosher salt

→ Sautéed Vegetables

04 - 1 tablespoon extra virgin olive oil
05 - 1 small red bell pepper, cored and diced
06 - 1/2 cup cherry tomatoes, halved
07 - 1 cup baby spinach leaves

→ Toppings

08 - 2 large eggs
09 - 1/4 avocado, sliced
10 - 2 tablespoons crumbled feta cheese
11 - 2 tablespoons fresh parsley, chopped
12 - Freshly ground black pepper, to taste

# How To Make It:

01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork.
02 - While the quinoa cooks, warm olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 2 to 3 minutes until slightly softened. Toss in the cherry tomatoes and cook an additional 2 minutes. Stir in the baby spinach and cook until just wilted, approximately 1 minute.
03 - In a separate small frying pan, cook the eggs to your preference — fried or poached work best for this bowl.
04 - Divide the fluffy quinoa evenly between two serving bowls. Layer each with the sautéed vegetable mixture, a cooked egg, avocado slices, crumbled feta, and a generous sprinkle of fresh parsley. Finish with freshly ground black pepper.
05 - Serve immediately while warm for the best texture and flavor.

# Helpful Hints:

01 -
  • Quinoa at breakfast sounds strange until you try it, and then you will wonder why you ever settled for oatmeal every single day.
  • The whole thing comes together in about thirty minutes and leaves you genuinely full until lunch without that heavy, sluggish feeling.
  • It is endlessly adaptable based on whatever vegetables are sitting in your fridge waiting to be used.
02 -
  • Skipping the quinoa rinse will leave a soapy bitterness that no amount of feta or avocado can fully mask.
  • Letting the quinoa rest covered off the heat for those five minutes is what gives it the proper fluffy texture instead of mush.
  • Gluten free labels on every ingredient should be double checked if you are cooking for someone with high sensitivity.
03 -
  • Toasting the rinsed quinoa in the dry saucepan for two minutes before adding water adds a nutty depth that transforms the whole bowl.
  • A splash of lemon juice over the assembled bowl right before eating brightens every flavor and makes the dish taste restaurant quality.

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