This savory quinoa breakfast bowl is a healthy, satisfying meal full of whole grains, proteins, and veggies including avocado, mushrooms, and eggs. Switch up your morning routine with this delicious, hearty bowl full of good-for-you ingredients! (This recipe is naturally gluten-free.)
Quinoa as breakfast? Yes, it’s a thing and I’m so glad it is! My overnight quinoa porridge is my usual go-to for meal prep. I like to make them sweet, but when I am craving a savory breakfast with quinoa I go for making breakfast bowl.
For more savory breakfast recipes, try our Savory Oatmeal and this tender, melt-in-your-mouth Short Rib Hash recipe next.
Ingredients You’ll Need
- Eggs: Prepare either Over Easy Eggs or Over Medium Eggs, boiled, or scrambled. Any way works! To make it Vegan, try adding my Vegan Veggie-Loaded Scrambled Eggs on top.
- Avocado: Make sure this healthy fat is ripe. Add it to the bowl sliced.
- Cooked Quinoa: Prepare them according to the package instructions.
- Carrot: Dice them up into bite-size pieces and saute them to soften.
- Portobello Mushroom: All you need is one large mushroom. When sauteéd, it has a rich earthy flavor.
- Spinach: Use a handful of this superfood. It has anti-inflammatory properties that can help prevent asthma, arthritis, and headaches
- Garlic Clove: Minced.
- Fresh Rosemary: Finely chop this herb. This is totally optional but adds a ton of flavor.
- Bacon: Although this is an optional ingredient, it brings a salty, savory quality to this breakfast bowl. If you want to try something different, try adding crispy prosciutto! You can also use vegan sausage or tofu.
- Green Onions: Chop it up for the perfect finishing touch.
How to Make A Quinoa Breakfast Bowl
PREPARE QUINOA. Cook quinoa according to package instructions.
GET THE TOPPINGS READY. Prepare the toppings: Peel and cut the carrot into bite-sized pieces. After that, heat oil in a skillet over medium heat, add carrots, and sauté for 5 minutes. Add the mushroom, minced garlic, and rosemary. Then sauté for 5-7 minutes, or until cooked through. Season with salt and pepper to taste.
ASSEMBLE. Finally, assemble the bowl. Add as many of your favorite toppings as you’d like.
Variations
- Meat: You could add cooked sausage or turkey bacon instead of bacon.
- Vegetables: Throw in chopped asparagus, broccoli, or cherry tomatoes. For another leafy green, sauté some kale. Roasted sweet potatoes or butternut squash would be a nutritious addition too.
- Quinoa: Although this whole grain is usually prepared with water, try cooking it in milk or a non-dairy alternative like almond milk, oat milk, or coconut milk. It gives it more of a porridge or oatmeal consistency.
- Spicy: Bring the heat with some sliced jalapenos, hot honey, or your favorite hot sauce.
- Fresh Pesto or Hummus: Add this for a burst of flavor. Try my homemade Avocado Pesto or Edamame Hummus.
- Vegan: Omit the eggs and bacon, and add tofu, black beans, or chickpeas instead.
- Sweet Quinoa Breakfast Bowl: Not a fan of the savory? Check out my quinoa porridge recipe. Make it sweet by adding maple syrup, nuts, vanilla extract, and an assortment of your favorite fruits (i.e., bananas, strawberries, blueberries, mango, etc.). For added protein, throw in some almond butter or peanut butter. For fiber, top it off with chia seeds.
Tips To Nail the Recipe
- When measuring quinoa, keep in mind that it expands when cooked. So you’ll measure about ⅓ cup of dry quinoa in order to end up with one cup when it’s cooked.
- Remember to fully rinse the quinoa before cooking it. This removes residue that could leave a bitter aftertaste. It also ensures that the grain gets nice and fluffy.
- Feel free to switch up the toppings whenever you make this easy quinoa breakfast bowl.
How To Store Leftovers
Store leftover breakfast quinoa bowls in an airtight container in the fridge for up to 3 days. Try to keep each topping stored separately. I suggest preparing more eggs and adding fresh avocado slices when reheating the leftovers.
Make Ahead Option
Make assembly easy and prepare the ingredients for quinoa breakfast bowls in advance.
- Quinoa: Cook quinoa up to 5 days before you plan to indulge. Just refrigerate it in an airtight container.
- Eggs: Soft boil eggs instead of frying them. Leave them in the shell until you are ready to assemble the bowl. They last up to 7 days in the fridge.
- Vegetables: The sauteéd veggies can be stored in an airtight container in the fridge for about 2 days before use. Or you can use raw shredded vegetables and skip the stove.
Savory Quinoa Breakfast Bowl
Ingredients
- Over Easy or Over Medium Egg
- ½ Avocado sliced
- 1 cup Cooked Quinoa (about ⅓ cup dry quinoa)
- 1 Carrot diced
- 1 Large Portobello Mushroom
- 1 cup Spinach
- 1 Garlic Clove minced
- 1 tbsp Fresh Rosemary finely chopped
- 2 slices Bacon optional
- Chopped Green Onions
Instructions
- Cook quinoa according to package instructions.
- Prepare the toppings: Peel and cut the carrot into bite sized pieces. Heat oil in a skillet over medium heat, add carrots, and saute for 5 minutes. Add the mushroom, minced garlic, and rosemary. Saute for 5-7 minutes, or until cooked through. Season with salt and pepper to taste.
- Assemble the bowl. Add as much of your favorite toppings as you’d like.
Notes
Make Ahead Option:
- Quinoa: Cook quinoa up to 5 days before you plan to indulge. Just refrigerate it in an airtight container.
- Eggs: Soft boil eggs instead of frying them. Leave them in the shell until you are ready to assemble the bowl. They last up to 7 days in the fridge.
- Vegetables: The sauteéd veggies can be stored in an airtight container in the fridge for about 2 days before use. Or you can use raw shredded vegetables and skip the stove.
Nutrition
I Hope You Enjoy This High Protein Quinoa Breakfast Bowl Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
One Comment