Savory Quinoa Breakfast Bowl (Print Version)
Fluffy quinoa topped with sautéed veggies, avocado, feta, and a perfectly cooked egg for a wholesome morning meal.
# What You'll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt
→ Vegetables
04 - 1 tablespoon olive oil
05 - 1 small red bell pepper, diced
06 - 1/2 cup cherry tomatoes, halved
07 - 1 cup baby spinach
→ Toppings
08 - 2 large eggs
09 - 1/4 avocado, sliced
10 - 2 tablespoons crumbled feta cheese (omit for dairy-free)
11 - 2 tablespoons chopped fresh parsley
12 - Freshly ground black pepper, to taste
# How to Make It:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil, then reduce heat 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, heat olive oil in a large skillet over medium heat. Add diced bell pepper and sauté for 2 to 3 minutes until slightly softened. Toss in cherry tomatoes and cook an additional 2 minutes until they begin to release their juices. Fold in baby spinach and stir until just wilted, about 1 minute. Remove from heat.
03 - In a separate small frying pan, cook eggs to your preference — fried or poached work best for this bowl. Season lightly with salt and pepper.
04 - Divide the fluffy quinoa evenly between two serving bowls. Layer each with the sautéed vegetable mixture, then top with a cooked egg, avocado slices, crumbled feta cheese, and chopped fresh parsley. Finish with a generous crack of black pepper.
05 - Serve immediately while warm for the best texture and flavor experience.
# Expert Advice:
01 -
- It comes together in thirty minutes and reheats beautifully if you want to prep ahead.
- The combination of runny yolk, creamy avocado, and feta over warm grains is genuinely satisfying any time of day.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of feta can fix.
- Letting the quinoa rest covered off the heat is the secret to perfectly tender grains instead of mush.
03 -
- Cook the quinoa a day ahead and reheat with a splash of water to save precious morning minutes.
- A drizzle of hot sauce or a pinch of chili flakes on top transforms the whole flavor profile with zero effort.