Savory Quinoa Breakfast Bowl

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.)

For more savory breakfast recipes, try our Savory Oatmeal and this tender, melt-in-your-mouth Short Rib Hash recipe next.

Quinoa as breakfast? Yes, it’s a thing and I’m so glad it is! Throw an egg on top and now it’s a breakfast bowl! With this tasty nutrient-dense base, you’ll be piling your favorite toppings on top of this quinoa porridge.

Reasons This Quinoa Breakfast Bowl Recipe Works

• Super Nutritious! Quinoa is an excellent source of protein and fiber. Eggs are packed with nutrients and contain all of the essential amino acids. With add-ins like carrots, spinach, avocado, and mushrooms, this is a well-balanced meal and a great way to start the day.
• Totally Customizable! Follow this recipe exactly or mix and match ingredients to suit your taste buds! Make it spicy, sweet, vegan, or cheesy… the options are endless!
• Perfect for Meal Prep! Prepare all the ingredients the night before and assemble the bowl when you’re ready to eat.
• A Sustainable Meal! This is a tasty way to use up leftover vegetables for breakfast.

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.

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? 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.

Storage

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

Breakfast is the most important meal of the day but many people skip it in order to save time. Be proactive and make 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.

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.

More Breakfast Recipes To Try!

• Strawberry Croissant French Toast
• Sweet Potato Pancakes (Gluten-Free)
• Breakfast Egg Muffins
• Vegan Breakfast Quesadilla
• Easy Strata Recipe