Go Back
- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water Quinoa is a great base for this breakfast bowl. It is packed with protein and fiber. Rinsing it helps remove any bitterness. You can use vegetable broth for extra flavor, or plain water. - 1 tablespoon olive oil - 1 small onion, finely diced - 1 garlic clove, minced - 1 bell pepper (any color), diced - 1 medium zucchini, diced - 1 cup fresh spinach, roughly chopped - Salt and pepper to taste - 1 teaspoon smoked paprika Using a mix of fresh veggies makes the bowl colorful and tasty. The smoked paprika adds a nice kick. Feel free to adjust the salt and pepper to your liking. - 2 large eggs - 1 ripe avocado, sliced - Fresh herbs (such as parsley or cilantro) for garnish Eggs are a fantastic choice for protein. You can fry them sunny-side up or over-easy. Sliced avocado gives creaminess, while fresh herbs add brightness. For the full recipe, check out the earlier section. Start by rinsing 1 cup of quinoa under cold water. This step removes the bitter coating. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Once it bubbles, add the rinsed quinoa. Lower the heat to a simmer and cover the pan. Let it cook for about 15 minutes. After that, the liquid should be gone, and the quinoa will look fluffy. Turn off the heat and keep the lid on for 5 more minutes. Fluff it gently with a fork. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add 1 small diced onion and 1 minced garlic clove. Sauté for 2-3 minutes until the onion turns translucent. Next, toss in 1 diced bell pepper and 1 diced medium zucchini. Cook for 5 more minutes, stirring often. After the veggies soften, add 1 cup of roughly chopped fresh spinach. Stir until the spinach wilts, which takes about 1 minute. Season this mix with salt, pepper, and 1 teaspoon of smoked paprika. In a separate small pan, cook 2 large eggs to your liking. You can fry them sunny-side up or over-easy. Cook until the whites are set and the yolks are still runny if you prefer. Now, you have all the elements ready for your Savory Quinoa Breakfast Bowl! You can find the full recipe [here](#). To save time, you can cook the quinoa in advance. Store it in an airtight container in the fridge. You can also chop your veggies the night before. This will make your morning prep quick and easy. Just grab the veggies and cook them with the quinoa. Want to add more flavor? Try using vegetable broth instead of water when cooking the quinoa. You can also toss in some spices like cumin or chili powder. They add a nice kick! Fresh herbs like cilantro or parsley brighten the dish. You can even drizzle a little lemon juice for extra zing. Use a medium saucepan for cooking quinoa. A large skillet works well for sautéing vegetables. A non-stick pan is best for frying eggs. This keeps the eggs from sticking and makes flipping easier. Having these tools makes your cooking smooth and fun. For the full recipe, check out the complete list of ingredients and instructions. {{image_4}} You can easily make a vegan version of this bowl. Omit the eggs and replace them with scrambled tofu. Use firm tofu for the best texture. Crumble the tofu and sauté it with your veggies. Add a splash of soy sauce for extra flavor. You can also use chickpeas for added protein. They are tasty and filling. The base of this breakfast bowl is quinoa, which is naturally gluten-free. Make sure your vegetable broth does not contain gluten. You can also swap in other gluten-free grains like brown rice or millet. Add any veggies you love, as most are gluten-free. Always check labels to ensure your ingredients are safe. Looking to boost your protein? Try adding some black beans or lentils. Both options mix well with quinoa and add great flavor. You can also sprinkle on some hemp seeds or chia seeds for healthy fats and extra protein. These seeds add crunch and nutrition to your bowl. For a heartier meal, add grilled chicken or shrimp. For the full recipe, check out the details above. After making your Savory Quinoa Breakfast Bowl, let it cool. Place leftovers in an airtight container. Store in the fridge for up to 3 days. Make sure to keep the fried eggs separate if possible. You can freeze this breakfast bowl, but it’s best to do so without the eggs. Once cooled, place the quinoa and veggies in a freezer-safe container. It will last up to 2 months. When ready to eat, let it thaw in the fridge overnight. To reheat, use a microwave or stove. If using a microwave, cover the bowl with a damp paper towel. Heat in 30-second bursts until warm. On the stove, add a splash of water in a pan and heat over low. Stir often until heated through. If you stored the eggs separately, fry fresh eggs while reheating. This keeps everything tasty and fresh. For the full recipe, check back to see how it all comes together! You can get creative with your toppings. Try adding: - Cherry tomatoes, halved - Black beans for protein - Feta cheese for creaminess - Roasted sweet potatoes for sweetness - Hot sauce for a kick These additions can enhance the flavor and texture of your bowl. Mix and match to find your perfect blend! Yes, you can prepare this bowl in advance. Cook the quinoa and veggies, then store them in the fridge. Keep the eggs separate until you’re ready to eat. This way, you can quickly warm everything up. It’s a great option for busy mornings! Absolutely! Quinoa is a great choice for breakfast. It is high in protein and fiber, which keeps you full. It also has many vitamins and minerals. Eating quinoa can help you start your day strong and energized. This blog post showed you how to make a Savory Quinoa Breakfast Bowl. You learned key ingredients like quinoa, veggies, and toppings. I detailed cooking steps and offered tips for meal prep and flavor. You also saw different variations, including vegan and gluten-free options. Lastly, we covered storage tips and answered common questions. Enjoy your tasty, healthy breakfast bowl! You now have all you need to create your own.

Savory Quinoa Breakfast Bowl

Start your day right with this delicious Savory Quinoa Breakfast Bowl! Packed with nutritious ingredients like fresh vegetables, eggs, and creamy avocado, this bowl is a wholesome way to fuel your mornings. Learn how to create this quick and easy recipe that makes breakfast exciting and satisfying.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, finely diced

1 garlic clove, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup fresh spinach, roughly chopped

2 large eggs

Salt and pepper to taste

1 teaspoon smoked paprika

1 ripe avocado, sliced

Fresh herbs (such as parsley or cilantro) for garnish

Instructions
 

In a medium saucepan, bring the vegetable broth or water to a vigorous boil. Once boiling, add the rinsed quinoa. Immediately reduce the heat to low, cover the pan, and allow the quinoa to simmer for approximately 15 minutes, or until all the liquid is absorbed and the quinoa has a fluffy texture. After cooking, remove the pan from the heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

    While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely diced onion and minced garlic. Sauté the mixture for about 2-3 minutes, or until the onion becomes translucent and fragrant.

      Introduce the diced bell pepper and zucchini to the skillet. Cook these vegetables for another 5 minutes, stirring occasionally, until they begin to soften. Add the roughly chopped spinach to the skillet, cooking just until the spinach wilts, which should take about 1 minute.

        Once the vegetables are cooked, season the mixture generously with salt, pepper, and the smoked paprika. Stir well to combine all the flavors.

          In a separate small pan, prepare the eggs according to your preference—either fried sunny-side up or over-easy. Cook until the whites are set, keeping the yolk slightly runny if desired.

            To assemble your breakfast bowl, start by spooning a generous serving of the cooked quinoa into the bottom of a bowl. Layer the sautéed vegetable mixture on top of the quinoa, followed by the freshly fried egg.

              Arrange the sliced avocado neatly on the side of the bowl and finish with a sprinkle of fresh herbs for a burst of color and flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2

                  - Presentation Tips: For added appeal, serve the bowl with a wedge of lime or lemon for a zesty squeeze just before eating. Enjoy your healthy and flavorful start to the day!