Two savory quinoa breakfast bowls and a cup of coffee
5 from 2 votes
Savory Quinoa Breakfast Bowls
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author: as easy as Apple Pie
Course: Breakfast

Savory Quinoa Breakfast Bowls are a great way to combine wholesome ingredients into an easy, nutritious, and filling meal.

For the quinoa:
  • 95 grams (1/2 cup) uncooked quinoa
  • 240 grams (1 cup) water
  • 1/2 tablespoon olive oil
  • 1/2 garlic clove minced
  • salt and cracked black pepper to taste
For the blistered tomatoes and kale:
  • 1/2 tablespoon olive oil + extra for drizzling
  • 100 grams (2/3 cup) grape tomatoes
  • 120 grams (2 cups) shredded lacinato kale
  • 1/4 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
  1. Rinse the quinoa and drain. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered.

  2. 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.

  3. 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:
  1. In a skillet over medium-high, add the tomatoes, drizzle with oil and cook for 2 minutes, stirring once or twice until blistered. 

  2. 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.

  1. 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.

  1. Divide the quinoa, kale, and tomatoes, evenly among 2 bowls. 

  2. When the eggs have cooled, peel them and add them to the bowl, sliced in half.

  3. Top with the sliced avocado and 1 tablespoon of Greek yogurt.

  4.  Drizzle with oil, season with salt and pepper, and serve.


You can cook the quinoa, kale, and blistered tomatoes the night before and store them in the fridge. In the morning, reheat them, soft-boil the eggs, slice the avocado, and assemble the breakfast bowls.


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