QUINOA BREAKFAST BOWL
This quinoa breakfast bowl is a wholesome, protein-rich way to kick-start your day. It combines the nutty quinoa flavour with creamy avocado, a perfectly fried or poached egg, and a salsa for a bit of spice. This dish offers a satisfying balance of textures and nutrients. Add a sprinkle of shredded cheese for a creamy finish, and have a delicious and energising meal. This bowl packs healthy fats, fibre, and protein. This flavourful and nourishing breakfast bowl makes it ideal for a quick morning meal or brunch.
RECIPE CATEGORY
Breakfast, Brunch, Snack
SERVING SIZE
1
CUISINE
American, Mediterranean, Mexican
PREPARATION / TECHNIQUES
Prepared in Advance, Fry, Poach
OCCASION / HOLIDAY
Mother’s Day, Father’s Day, Weekend Brunch, Post-Workout Snack, Fall Breakfast
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, High Fibre, Low Cholesterol, Low Sodium, Quick & Easy, Vegetarian, Gluten-Free
DISH TYPE
Breakfast Bowl, Brunch
INGREDIENTS FOR QUINOA BREAKFAST BOWL
- 1/4 cup cooked quinoa
- 1 egg (fried or poached)
- 1/2 avocado, sliced
- 1 tbsp salsa
- 1 tbsp shredded cheese (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 28g
- Fat: 20g
- Fibre: 7g
- Sugar: 2g
- Sodium: 300mg
- Calcium: 8% of DV
- Iron: 10% of DV
PREPARATION FOR QUINOA BREAKFAST BOWL
- Cook the Quinoa: Prepare the quinoa by cooking 1/4 cup of quinoa in 1/2 cup of water or broth—once cooked, fluff with a fork and set aside.
- Fry or Poach the Egg: Fry or poach the egg to your desired doneness, ensuring the yolk remains slightly runny for added creaminess.
- Assemble the Bowl: Layer the cooked quinoa as the base in a bowl. Top with sliced avocado and the fried or poached egg.
- Add Toppings: Drizzle 1 tbsp of salsa over the bowl and sprinkle with 1 tbsp of shredded cheese (if using)—season with salt and pepper to taste.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS FOR QUINOA BREAKFAST BOWL
- Cook the quinoa in advance to save time in the morning.
- Adjust the egg doneness to your preference, whether soft or hard.
- Use store-bought salsa for convenience, or make your own for added freshness.
VARIATIONS
- Vegetarian Version: Add sautéed mushrooms or spinach for more vegetables.
- Spicy Option: Add a dash of hot sauce or spicy salsa for an extra kick.
- Vegan Version: Replace the egg and cheese with tofu scramble and vegan cheese alternatives.
PREPPING AND STORAGE
- Fridge: Store the cooked quinoa and any leftover ingredients in separate airtight containers for up to 3 days.
- Freezer: You can freeze cooked quinoa in a freezer-safe container for up to 1 month—reheat when ready to serve.