Quinoa Breakfast Bowl’s are perfect for a healthy start to your day! These savory bowls are filled with spinach and tomatoes, and topped with a sunny side up egg. They’re packed with vitamins, potassium, fiber and protein, sure to keep you full for hours! And they’re vegetarian and gluten free!
Using prepared quinoa to make these bowls means they come together in just 10 minutes, perfect for making breakfast in a hurry!
Finding healthy breakfast recipes that are easy to make and taste delicious can be a difficult task. Luckily these breakfast quinoa bowls fit the bill! Using precooked quinoa, these bowls come together in just 10 minutes, they’re incredibly healthy and totally delicious!
How to make a Quinoa Breakfast Bowl
- Sauté spinach. Heat olive oil in a large skillet on the stove over medium high heat. Sauté spinach in the skillet for 1-2 minutes
- Heat the quinoa. Add cooked quinoa and halved cherry tomatoes to the skillet with the spinach. Toss everything together and simply warm up the quinoa in the skillet, 1-2 minutes should be enough!
- Note: the key to making these bowls in just 10 minutes is to already have cooked quinoa on hand. Follow this post on how to cook quinoa 3 ways to prepare the quinoa ahead of time or purchase already cooked quinoa at the grocery store. It will display “fully cooked” on the package.
- Prepare the bowls. Divide the sautéd spinach, quinoa and tomatoes between four bowls.
- Cook the eggs. Wipe down the skillet you sautéd the spinach and quinoa in, then place it back on the stove over medium heat and add additional olive oil to the skillet. Once the oil is hot, swirl it in the pan to coat the bottom of the pan. Add four eggs, one at a time, to the skillet. Cover and cook until the whites are set, yet the yolks are still runny, about 3-4 minutes.
- Quick Tip! If you’re not a fan of sunny side up eggs, you could add scrambled eggs, soft boiled or hard boiled eggs on top of these bowls.
- Assemble the bowls. Place one egg on top of each bowl, along with sliced avocado. Sprinkle everything bagel seasoning over the bowls. Add a sprinkle of red pepper flakes, if you’d like!
What else can you add to these quinoa breakfast bowls?
- Hot Sauce – I like adding a drizzle of hot sauce in with the quinoa or on top of the bowls for a little extra flavor and spice!
- Mushrooms – sliced mushrooms can be sautéed with the spinach for extra protein and vitamins, with very few added calories.
- Jalapenos – raw, sliced jalapenos can be added to these bowls at the end or sautéed with the spinach for an extra kick of spice!
- Hemp Seeds – sprinkle a tablespoon of hemp seeds on top of each bowl for extra protein and a boost of Omega-3’s!
- Goat Cheese – if you’re not dairy-free, adding a sprinkle of crumbled goat cheese on top of each bowl adds a delicious creaminess to the bowl!
Easy Quinoa Breakfast Bowl Modifications
Make It Vegan
- Omit the egg on top of this bowl to make it vegan. See the tips below for adding plant based protein to replace the protein in the eggs.
Make It Low Carb
- These quinoa bowls contain 19 net carbs. Quinoa is high in carbohydrates, so I would not recommend this bowl if you’re on a low carb diet. Try this Low Carb Breakfast Bowl from Keto Connect instead.
Meal Prep It
- Prepare the quinoa ahead of time and store it in an airtight container in the refrigerator for up to one week. Everything else for these bowls should be made fresh and will come together in just 10 minutes!
Add A Protein
- For a plant based protein option, add hemp seeds or black beans to this bowl.
- One tablespoon of hemp seeds will add 3 grams of protein to each bowl, for a total of 14 grams of protein per bowl.
- Add 1/4 cup black beans to each bowl, for an additional 4 grams of protein per bowl and a total of 15 grams of protein per bowl. The black beans can be drained and rinsed from a can, then added to the skillet with the quinoa and tomatoes.
- For a meat based protein option, add cooked and crumbled bacon or diced ham to this bowl.
- One tablespoon of crumbled bacon bits will add 6 grams of protein to each bowl, for a total of 17 grams of protein per bowl.
- Add 1/4 cup diced ham to each bowl, for an additional 7 grams of protein per bowl and a total of 18 grams of protein per bowl.
Looking for yummy quinoa bowls for lunch and dinner?
Check out these 8 popular quinoa bowls!
- Za’atar Roasted Vegetable Quinoa Bowls
- Vegetarian Enchilada Bowls
- Quinoa Bowl with Grilled Vegetables & Chimichurri Sauce
- Chipotle Cauliflower Vegan Taco Bowl
- Italian Roasted Butternut Squash Bowl
- Greek Chicken Quinoa Bowls
- Indian Cauliflower Bowl with Roasted Chickpeas
- Elote Bowls
Quinoa Breakfast Bowl
- 2 teaspoons olive oil divided
- 2 cups spinach
- 2 cups cooked quinoa
- 1 cup cherry tomatoes halved
- 4 large eggs
- 1 avocado thinly sliced
- ½ teaspoon everything bagel seasoning
- ¼ teaspoon red pepper flakes optional
- Heat 1 teaspoon olive oil in a large skillet over medium high heat.
- Add the spinach, saute 1-2 minutes, then add the cooked quinoa and cherry tomatoes, toss everything together and keep on the stove for 1-2 minutes to heat the quinoa.
- Remove from the heat and divide the quinoa mixture between four bowls.
- Wipe the skillet clean, then add the additional ½ teaspoon of olive oil to the skillet.
- Place it back on the stove over medium heat.
- Once the oil is hot, swirl to cover the bottom of the skillet in oil.
- Add eggs, one at a time, into the skillet.
- Cover and cook until the whites are set, yet the yolks are still runny, about 3-4 minutes.
- Place the eggs on top of the bowls, with the sliced avocado.
- Sprinkle the everything bagel seasoning over the bowl.
- Optionally add red pepper flakes on top.
- Eggs: Sunny side up eggs can be replace with scrambled eggs, soft boiled or hard boiled eggs.