This filling and delicious Savory Quinoa Breakfast Bowl is loaded with flavor from sauteed veggies, fried egg, and fresh & creamy avocado.
In this recipe, you will learn how to infuse flavor into your quinoa and make it especially fluffy to act as the perfect base to a nourishing breakfast (this is the same technique I use for this Sweet Potato Quinoa Bowl!).
As a mom-on-the-go with a passion for big flavor, I love an elevated recipe like this to start my day with that comes together easily, especially when I prep the quinoa ahead of time (just one pan to clean!).
Savory Quinoa Breakfast Bowl Ingredient Highlights
You can use white, black, red, or tricolor quinoa.
Baby Bella, white button, or cremini are my favorite varieties for this recipe, but really any mushrooms work. Similarly, I like to use spinach, but you can use any leafy greens.
Quinoa Breakfast Bowl Tips and Tricks
How to Make A Flavorful Quinoa Breakfast
It’s always best to rinse your quinoa before cooking it. This will both clean it and wash off a naturally occurring insect repelling chemical called saponin, which can cause your quinoa to have a bitter taste. I just use a sieve to run clean water over the quinoa.
Add your vegetable broth and rinsed quinoa to a medium-sized pot.
For the fluffiest quinoa, bring the vegetable broth and quinoa to a boil. Next, turn the heat all the way down to low and cover your pot with a fitted lid. Allow the quinoa and broth to simmer covered for 15 minutes.
Pro tip: I love to make a big batch of quinoa on Sundays to use throughout the week to make this breakfast bowl especially easy! It’s great to have on hand for lunch and dinners, too!
Then, remove the pot from heat and allow it to sit, covered, for an additional 10 minutes.
Lastly, fluff the quinoa with a fork before serving it. To fluff it, use a fork to gently lift from the bottom of the pot in an upward motion.
To prep your vegetables, rinse your grape tomatoes and slice them in half longways. Clean and slice the mushrooms longways into thin strips. The spinach can be roughly chopped or left whole.
Get the oil hot for a minute or two in your pan. Then, add your prepped veggies to the pan and season them with a pinch of salt and pepper.
Sauté over medium, stirring occassionally, until most of the liquid has cooked off.
If your quinoa is ready, you can slide the veggies directly on top. Otherwise, just set them aside on a plate until you are ready to assemble your quinoa bowl.
Now you can now use the hot pan to fry your eggs. There should be some residual oil in the pan, but if it looks too dry, you can add a little bit of extra oil to fry your eggs in.
I like to fry my eggs over easy for this vegetarian breakfast bowl, but you can also make them more well-done or even scramble them. For help, check out this recipe for over hard eggs or my post on the best hacks for soft scrambled eggs!.
To assemble your quinoa bowls, start with your quinoa. Then, layer on your cooked vegetables and your egg. Slice the avocado and add on top.
Add salt and pepper to taste and enjoy!
How I Store and Reheat Leftover Quinoa Breakfast
Leftover quinoa will last in an airtight container in the refrigerator for 5 days. It can also be frozen for up to 6 months. To reheat quinoa, add it to a microwave-safe bowl and cover it. Microwave on high for 3-5 minutes until heated through.
Leftover fried or scrambled eggs can also be saved in an airtight container in the fridge for up to week. Its best to reheat them in a nonstick frying pan. Cover with a lid and heat over medium for about 5 minutes, flipping or tossing halfway through.
The veggies can also be saved and stored for up to 5 days in an airtight container in the fridge and are best reheated in a pan using the same technique as the egg but can also be reheated in the microwave in a pinch.
Avocado does not save well. However, if you only used half of an avocado, you could save one half while it’s still in the skin with the pit. Place it in a bowl and cover the whole thing with water. Store it in the fridge for up to 3 days.
Savory Quinoa Breakfast Bowl with Veggies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups sliced baby bella or white button mushrooms (2 cups mushrooms = approx. 4 ounces)
- 2 cups spinach
- 1 cup grape tomatoes (1 cup grape tomatoes = approx. 5 ounces)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 1 large hass avocado
Instructions
- Rinse quinoa with clean water in a sieve and add it to a medium pot with the vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 10 minutes.
- Meanwhile, prep your vegetables. Chop the spinach, slice the mushrooms, and cut the grape tomatoes in half longways.
- Add olive oil to a large frying pan over medium heat. Allow it to get hot for about 1-2 minutes before adding your prepped vegetables and a pinch of salt and pepper. Cook the vegetables over medium heat until the liquid has released and evaporated, stirring occasionally (about ten minutes).
- Remove the vegetables from the pan and set aside. There should be some olive oil left in the pan from sauteing the vegetables, but if that pan looks too dry add a dash more. With the pan still over medium heat, fry the eggs to desired temperature (over easy, over medium, or over hard*).
- Cut your avocado in half, discard the pit, and remove the flesh from both halves. Slice thin and season with salt and pepper.
- Assemble your quinoa breakfast bowls by starting with quinoa and layering on sauteed vegetables and egg. Top with avocado, add extra salt and pepper to taste, and enjoy hot.
Pro Tips
- *For over easy eggs, allow the egg to fry until the white is opaque. Then, remove your pan from the heat, flip the egg, and allow the residual heat on the pan to cook the second side of the egg for about 1 minute.
- *For over medium eggs, use the same technique, but this time, do not remove your pan from the heat. Once you flip the egg, allow the egg to cook on the second side over medium-low heat for about 1 minute.
- *For over hard eggs, cook until the yolk is completely solid. More details in this over hard eggs recipe.
- For another delicious breakfast with an egg, check out this Smoked Salmon Eggs Benedict.
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