Quinoa Breakfast Bowl (Printer-Friendly)

A protein-rich morning bowl with fluffy quinoa, sautéed vegetables, and a perfectly cooked egg topped with fresh herbs.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt

→ Vegetables

04 - 1 tablespoon extra-virgin olive oil
05 - 1 small red bell pepper, diced
06 - 1 small zucchini, diced
07 - 1 cup baby spinach
08 - 2 green onions, sliced

→ Protein

09 - 2 large eggs

→ Sauce & Toppings

10 - 2 tablespoons feta cheese, crumbled (optional)
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - 1 tablespoon sriracha or hot sauce (optional)
13 - Kosher salt and freshly ground black pepper, to taste

# How to Make It:

01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed and grains are tender. Remove from heat, fluff with a fork, and keep covered until ready to assemble.
02 - Heat olive oil in a large skillet over medium heat. Add the diced bell pepper and zucchini, cooking for 4 to 5 minutes with occasional stirring until lightly caramelized and just softened. Toss in the baby spinach and stir until wilted, about 1 minute. Fold in the sliced green onions and season generously with salt and pepper.
03 - In a separate nonstick skillet over medium-low heat, cook the eggs to your preferred doneness — fried with runny yolks, over-easy, or poached. Season with a pinch of salt and pepper.
04 - Divide the fluffy quinoa evenly between two serving bowls. Layer the sautéed vegetables over the quinoa and crown each bowl with one cooked egg. Finish with crumbled feta cheese, a generous sprinkle of fresh herbs, and a drizzle of sriracha or hot sauce if desired.
05 - Serve immediately while warm for the best texture and flavor.

# Expert Advice:

01 -
  • The protein from quinoa and eggs keeps you full until lunch without that heavy, sluggish feeling.
  • It comes together in the time it takes to scroll through your phone, and cleanup is basically one pan and one pot.
02 -
  • Do not skip rinsing the quinoa or you will taste a weird soapy bitterness that no amount of feta can fix.
  • Cooking the vegetables in two stages, peppers and zucchini first, then spinach, keeps everything from turning into soggy mush.
03 -
  • Let the quinoa sit off the heat with the lid on for an extra five minutes after cooking and it fluffs up like magic.
  • A splash of lemon juice over the finished bowl brightens every single flavor and makes it taste like you did something fancy when you barely tried.

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