I’ll be honest with you—when I first started experimenting with savory breakfasts, I was skeptical. Growing up, breakfast always meant something sweet: pancakes, muffins, or cereal. But after hitting my 50s and really tuning into what my body needed, I realized that starting the day with protein-rich, nutrient-dense foods completely changed my energy levels. This Savory Quinoa Breakfast Bowl has become my go-to on busy mornings when I need something that’s both satisfying and nourishing. It’s packed with protein, fiber, and healthy fats—all the things that keep you fueled without the mid-morning crash. Plus, this quinoa breakfast bowl is incredibly versatile, so you can customize it based on what you have in your fridge. Trust me, once you try this savory quinoa breakfast bowl recipe, you’ll wonder why you ever settled for sugary cereals!
Savory Quinoa Breakfast Bowl Ingredients
Original recipe (1X) yields 2 servings
- • ¾ cup uncooked quinoa, rinsed
- • 1 ½ cups vegetable broth or water
- • 2 tablespoons olive oil, divided
- • 2 large eggs
- • 1 cup fresh spinach or kale, chopped
- • ½ cup cherry tomatoes, halved
- • ¼ cup red onion, diced
- • 1 clove garlic, minced
- • ½ avocado, sliced
- • 2 tablespoons feta cheese or nutritional yeast (optional)
- • Salt and pepper to taste
- • ½ teaspoon smoked paprika
- • 1 tablespoon fresh lemon juice
- • Fresh herbs for garnish (parsley, cilantro, or chives)
How to Make This Quinoa Breakfast Bowl
Step 1
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12-15 minutes until all liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Set aside.
Step 2
Sauté the vegetables: While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the chopped spinach or kale and cherry tomatoes, cooking for 2-3 minutes until the greens are wilted and tomatoes are slightly softened. Season with salt, pepper, and smoked paprika. Transfer to a bowl and set aside.
Step 3
Cook the eggs: In the same skillet, add the remaining 1 tablespoon of olive oil. Crack the eggs into the pan and cook to your preference—I love mine sunny-side up so the yolk runs into the quinoa, but scrambled or over-easy works beautifully too. Season the eggs with a pinch of salt and pepper.
Step 4
Assemble your bowls: Divide the cooked quinoa between two bowls. Top each bowl with the sautéed vegetables, a cooked egg, sliced avocado, and crumbled feta cheese (or nutritional yeast for a vegan option). Drizzle with fresh lemon juice and garnish with fresh herbs.
Step 5
Serve immediately and enjoy! You can also drizzle with hot sauce, add a dollop of Greek yogurt, or sprinkle with hemp seeds for extra protein.
Why This Savory Quinoa Breakfast Bowl Works
This savory quinoa breakfast bowl recipe is incredibly forgiving and perfect for busy mornings when you need something nutritious but don’t have a ton of time. You can meal prep the quinoa ahead of time and store it in the fridge for up to 5 days—then just reheat and add your fresh toppings. I also love swapping in different vegetables based on what’s in season. Try roasted sweet potatoes, sautéed mushrooms, or bell peppers. If you’re looking for more simple breakfast ideas, this bowl fits right in with my philosophy of keeping things fresh, balanced, and full of flavor. For those interested in plant-based meal prep, simply skip the egg and feta, and load up on chickpeas or tempeh for protein!
Quinoa Breakfast Bowl Nutrition Facts (per serving)
| 425 | Calories |
| 22g | Fat |
| 38g | Carbs |
| 16g | Protein |