Description
Breakfast Bowl Recipes with Eggs and Quinoa are nutrient-packed, customizable bowls featuring fluffy scrambled or fried eggs atop warm cooked quinoa, fresh baby spinach, juicy cherry tomatoes, creamy avocado, tangy feta cheese, and a drizzle of olive oil. Balanced with protein, fiber, and healthy fats, these breakfast bowls provide energy and satisfaction for a wholesome start to any morning.
Ingredients
- 2 large eggs
- 1 cup cooked quinoa
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 green onions, sliced
- Hot sauce, to taste (optional)
Instructions
- Prepare the cooked quinoa according to package instructions if not already done.
- Heat a nonstick skillet over medium heat and add a touch of olive oil.
- Crack the eggs into the pan and cook to your preference (scrambled or fried), seasoning with salt and black pepper.
- In serving bowls, add a layer of baby spinach and cooked quinoa.
- Top each bowl with cooked eggs.
- Arrange cherry tomatoes, avocado slices, and crumbled feta cheese around the eggs.
- Drizzle with olive oil and sprinkle with green onions.
- Add hot sauce to taste, if desired.
- Serve immediately while warm.
Notes
Substitute cooked brown rice, farro, or cauliflower rice for quinoa. Try goat cheese instead of feta, or add sautéed mushrooms or kale for extra veggies. Prepare quinoa ahead and store in the fridge for 3 days; assemble bowls just before serving. For make-ahead, keep components separate. Use a well-heated nonstick pan to avoid sticking eggs. If eggs overcook, reduce heat and monitor closely.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 225mg