Savory Quinoa Breakfast Bowls
Savory Quinoa Breakfast Bowls – A hearty breakfast bowl filled with nutty quinoa, soft-boiled egg, blistered tomatoes, sautéed kale, creamy avocado, and a dollop of Greek yogurt. Great for breakfast, brunch, or even dinner.
Looking for something different to add to your morning routine? Breakfast bowls are a great way to combine wholesome ingredients into one easy, nutritious, and filling meal.
Savory Quinoa Breakfast Bowls are super simple to make, and with some light preparation, they can be thrown together in about 10 minutes. Most of us could use a hearty meal as much as a little extra time in the morning, and when you make these delicious breakfast bowls, you can have both!
This tasty recipe combines the nutty flavor of quinoa with crispy kale, zesty blistered tomatoes, smooth avocado, creamy Greek yogurt, and soft-boiled eggs. The flavors are mellow enough to enjoy in the morning, and you’ll be satiated for hours without feeling too heavy or bloated. Plus, all those different textures make each bite interesting!
What’s more, most of these foods are considered superfoods, meaning they’re packed with nutrients and health benefits. Eggs give you a boost with protein, and Greek yogurt adds a dose of gut-healthy probiotics. All that goodness will supply you with steady energy for hours — talk about a great way to start your day!
If you want to be able to quickly throw this meal together, make sure to cook the quinoa, kale, and blistered tomatoes ahead of time. I usually prepare a big batch of quinoa at the beginning of the week, and use it as needed for breakfasts, salads, and main dishes.
You can also customize this recipe in a ton of different ways to switch up your breakfast and cater to everyone in the family. For a hearty vegan option, skip the yogurt and substitute eggs with tempeh or scrambled tofu. Quinoa can be replaced by other grains such as rice, barley, farro, freekeh, wheat berries, couscous, or a slice of toast. Serve the eggs any style, whether hardboiled, scrambled, or over-easy. Or, you can switch up your greens by adding spinach, collards, chard, mustard greens, or even arugula to your bowl.
I often use this recipe as a formula to eat up the leftovers in my fridge! These savory bowls can be enjoyed any time of day, plus they’re easily portable, so you can make them for a packed lunch to bring to work or school. I always start with a whole grain and add any cooked vegetables that I have saved in my fridge, from sweet potatoes to asparagus. Sometimes, I’ll even add meat if it’s left over from the previous night’s meal.
If you’re looking for a nutritious, filling breakfast that’s more satisfying than your standard milk-and-cereal routine, try out these Savory Quinoa Breakfast Bowls and let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!
Savory Quinoa Breakfast Bowls
For the quinoa:
- 95 grams (1/2 cup) uncooked quinoa
- 240 grams (1 cup) water
- ½ tablespoon olive oil
- ½ garlic clove minced
- salt and cracked black pepper to taste
For the blistered tomatoes and kale:
- ½ tablespoon olive oil + extra for drizzling
- 100 grams (2/3 cup) grape tomatoes
- 120 grams (2 cups) shredded lacinato kale
- ¼ teaspoon salt
For the breakfast bowls:
- 2 large eggs
- 1 ripe avocado halved, pitted and scooped from the skin
- 2 tablespoons plain Greek yogurt I used 0% fat
- Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.
- When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is light and fluffy.
- Add 1/2 tablespoon of oil and garlic to a pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the quinoa and cook for 2 minutes. Season with salt and pepper.
Tomatoes and kale:
- In a skillet over medium-high, add the tomatoes, drizzle with oil and cook for 2 minutes, stirring once or twice until blistered.
- Remove the tomatoes from the pan, add the kale, 1/2 tablespoon of oil, 2 tablespoons of water. Cover and cook, stirring once, for 2 to 3 minutes or until wilted. Season with salt.
- Bring a small saucepan of water to a boil. Carefully add the eggs, reduce the heat to medium-low and simmer for 6/7 minutes. Remove the eggs with a slotted spoon and place them in the ice bath.
- Divide the quinoa, kale, and tomatoes, evenly among 2 bowls.
- When the eggs have cooled, peel them and add them to the bowl, sliced in half.
- Top with the sliced avocado and 1 tablespoon of Greek yogurt.
- Drizzle with oil, season with salt and pepper, and serve.