15-Minute Savory Breakfast Quinoa Bowl
Who says you can’t have quinoa for breakfast?! This savory breakfast quinoa bowl combines cooked quinoa and eggs for a brunch-style meal that’s SO satisfying. It’s hearty & comforting like a bowl of oatmeal, but also rich & savory like an egg breakfast! A fun way to reinvent quinoa or repurpose leftover quinoa in a quick breakfast bowl—ready in 15 minutes.
Is quinoa good for breakfast?
Quinoa is sort of like oatmeal: hearty, filling, & great for breakfast! It’s rich in fiber & complex carbs, it has more protein than most grains, and it pairs well with all sorts of flavors. You can eat it just like oatmeal, as a sweet quinoa breakfast bowl with fruit. But savory oatmeal is also a thing, so why not savory quinoa for breakfast? With its earthier, somewhat bitter taste, quinoa works especially well with salty, savory breakfast foods like fried eggs & sauteed veggies!
Quinoa can also be a super quick & convenient breakfast. Meal prep options like baked oatmeal casseroles or muffins—or even just cooking large batches of oatmeal in advance—can save precious time in the morning. And the same goes for this breakfast quinoa bowl recipe: make it with meal prepped or leftover quinoa, and you can have breakfast ready in 15 minutes!
Simplest Method: Use Leftover or Meal Prepped Quinoa
For the quickest prep in the morning, I recommend meal prepping your quinoa ahead of time, or using leftover cooked quinoa if you have it. Once it’s reheated in the pot with your sauteed veggies, it’ll taste just as good as when it’s freshly cooked! Cook however much quinoa you plan to use for the week. 1 cup of dry quinoa yields around 3 cups cooked, and this recipe calls for 1 cup cooked quinoa per serving. Just be sure to cook at a 1:2 ratio of dry quinoa to water (i.e., 1 cup dry quinoa + 2 cups water).
How to Cook Quinoa on the Stove in 15 Minutes
- Optional: Rinse Quinoa. In a fine mesh strainer, rinse dry quinoa with cold water. (This can help remove any bitterness in your quinoa and make it taste nuttier, but it’s an optional step.)
- Toast Quinoa. In a pot over medium-high heat, add quinoa (dry or rinsed) and toast it for around 2 minutes. Stir regularly so it doesn’t burn, until the quinoa is nice and fragrant.
- Boil & Simmer. Add water and turn up the heat to bring the pot to a rolling boil. Then, turn down the heat, cover the pot, and let it simmer for around 15 minutes, until all of the liquid has evaporated.
- Let Sit & Fluff. Once the water is absorbed, remove the pot from the heat and let the cooked quinoa sit for 5 minutes. Before serving or storing, fluff the quinoa with a fork.
How to Microwave Quinoa in 10 Minutes
As an alternative to the stovetop method, you can also cook quinoa in the microwave! This is a great quick option—whether you’re meal-prepping quinoa in advance, or you just want to cook your quinoa quickly on the morning-of.
- Optional: Rise Quinoa, if desired.
- Combine Quinoa & Water. In a microwave-safe bowl or container, combine dry quinoa and water (at a 1:2 ratio, i.e., 2 cups quinoa + 4 cups water).
- Microwave 10 Minutes. Cover the dish with a lid or a plate, then microwave on high for 6 minutes, stir, and microwave another 4 minutes.
- Let Sit & Fluff. Keep the microwaved quinoa covered and allow it to sit for 8-10 minutes, until the water is fully absorbed. Then fluff with a fork before serving or storing.
Ingredients for Savory Breakfast Quinoa and Eggs
- Cooked Quinoa. You can either reuse meal prepped or leftover quinoa, or you can always cook quinoa fresh in the morning if you have the time. If you want to change things up, you could also turn this into a breakfast rice bowl instead!
- Sauteed Veggies. I made my savory breakfast quinoa with a combination of my favorite omelet veggies: onion, mushrooms, spinach, and cherry tomatoes. The earthy mushrooms & the acidity of the tomatoes pair nicely with quinoa. And I love how sauteed spinach & quinoa taste coated in a yolky fried egg! Of course, feel free to substitute with other vegetables like shredded carrot, bell pepper, broccoli, or kale.
- Prunes. The sweet chewy bursts of prunes help to cut the more bitter flavor of quinoa, giving this breakfast bowl an irresistible sweet-and-savory balance. You can also substitute with other dried fruits like chopped dates, raisins, or dried cranberries.
- Seasonings. I kept things simple with just garlic powder, salt, and a squeeze of lemon juice for freshness. When I’m eating quinoa and eggs, a runny egg yolk is like the ultimate flavorful ‘sauce’ for me! You can add any additional seasonings or herbs if you’d like, or customize with condiments like pesto, your favorite salsa or a salsa dressing, or sriracha for a zesty kick.
- Egg & Avocado. I love this breakfast quinoa bowl with eggs and avocado on top—especially a fried or poached egg. But you can really serve it with any breakfast-y toppings: soft or hard boiled eggs, crumbled bacon bits or tempeh bacon, breakfast sausage, cheese, whatever you like!
How to Make a Breakfast Quinoa Bowl with Eggs
- Cook Quinoa—prep it ahead of time or cook it in the morning, on the stovetop or in the microwave.
- Saute Onions & Mushrooms. First, heat oil in a pot and add chopped onion and sliced mushrooms. Season to taste with salt, then cover the pot and let the mushrooms reduce for 3-5 minutes.
- Add Spinach, Cooked Quinoa & Tomatoes. Next, add spinach, your cooked quinoa, and cherry tomatoes into the pot. Stir well to combine, then cover the pot for 3-4 minutes, until the spinach wilts and everything is warmed through.
- Add Prunes & Seasonings. Finally, add the chopped prunes, a squeeze of lemon juice, garlic powder, and salt, mixing well to combine.
- Serve with Toppings. Once your savory breakfast quinoa and veggies are ready, serve the dish in a bowl with a poached or fried egg, sliced avocado, or anything you like!
Savory Breakfast Quinoa Bowl with Eggs & Avocado
Breakfast Quinoa Bowl
- 1 cup cooked quinoa, (⅓ cup dry quinoa + ⅔ cup water)
- drizzle of oil
- 1 Tbsp chopped onion
- ½ cup sliced mushrooms
- 1 cup fresh spinach
- ¼ cup cherry tomatoes, halved
- 3 prunes, diced
- squeeze of lemon juice
- pinch of garlic powder
- pinch of salt
How to prep savory breakfast quinoa:
- Cook quinoa according to package directions (or see stovetop instructions below).
- Heat oil in a pan over medium heat. Add onion and mushrooms, seasoning to taste with salt. Cover and allow mushrooms to reduce for 3-5 minutes.
- Once reduced, add spinach, cooked quinoa, and tomatoes and stir to combine. Cover and cook 3-4 minutes, until spinach wilts and everything is warmed through.
- Add prunes, lemon juice, garlic powder, and salt and mix until integrated.
- Serve savory quinoa with a fried or poached egg, sliced avocado, or whatever you like!
- Yields 1 breakfast bowl.
How to cook quinoa on the stove:
- Rinse quinoa in a fine mesh sieve with cold water. (Optional, but this can help remove any bitterness and make your quinoa taste nuttier.)
- Add quinoa to a pot over medium-high heat and toast for 2 minutes, until fragrant. Stir regularly so it doesn’t burn!
- Add water, turn up the heat, and bring to a rolling boil.
- Reduce the heat, cover, and simmer until all liquid has evaporated (~15 minutes).
- Let cooked quinoa stand for 5 minutes, then fluff with a fork and season to taste.
- Serve warm, or allow to cool and store in an airtight container in the fridge for up to 1 week.
Nutrition Notes*The nutrition will vary based on whatever toppings you choose to use. Savory breakfast quinoa bowl with no toppings: 296 calories | 3.4g fat | 41.3g carbs | 7.7g fiber | 12g sugars | 10.7g protein
243mg sodium | 0mg cholesterol Savory breakfast quinoa bowl with 1 fried egg + ¼ avocado: 448 calories | 14.5g fat | 47.1g carbs | 11g fiber | 12.5g sugars | 17.7g protein
317mg sodium | 186mg cholesterol