Looking for a hearty and flavorful way to start your morning? Savory Quinoa Breakfast Bowls might just be the perfect solution! Packed with protein, fiber, and essential nutrients, these bowls are versatile and easy to customize.
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The Best Savory Quinoa Breakfast Bowls Recipe
These savory quinoa breakfast bowls are a hearty and comforting breakfast option that will keep you full and satisfied for your whole morning!
If you are a fan of buddha bowls, you are going to love this one. It is made into a breakfast version of the buddha bowl with the addition of a soft jammy egg! And if you’re like me, sometimes you want a savory and filling breakfast to get your day going.
Feel free to customize your savory quinoa breakfast bowl to your own liking, by adding extra toppings or replacing any of the ingredients!
Ingredients Needed
- Quinoa: Cook the quinoa in salted water or broth for the best flavor!
- Hard Boiled Eggs: I prefer a jammy soft boiled egg in my breakfast bowl. However, you can cook them for longer for a hard boiled egg if you prefer!
- Mushrooms: You can use baby bella, cremini, white or portobello mushrooms here!
- Spinach & Arugula: Or any of your favorite greens!
- Red Pepper Flakes: For a bit of spice!
- Pesto: You can make homemade pesto, or just your favorite jar of pesto from the store!
How To Make These Breakfast Bowls
- Cook Quinoa: Cook quinoa in salted water according to package instructions.
- Make the Jammy Eggs: Bring a medium pot of water to a boil. Very carefully lower eggs into the boiling water. Cook for 6-7 minutes then remove from the pot and transfer them to an ice bath. After 3 minutes, remove them from the ice bath and set aside.
- Sauté the Mushrooms: Add olive oil to a large skillet. Add in mushrooms and sauté for 4-5 minutes or until they are golden brown and start to get crispy. Remove from the pan and set aside.
- Wilt the Greens: To the same pan, add the remaining tablespoon of olive oil. Add in the spinach / arugula mix and sauté until wilted.
- Assemble: To assemble the bowls, start by adding 1/2 cup of quinoa to each bowl. Then, divide the mushrooms and spinach between the two bowls. Top each bowl with a peeled jammy egg, pesto, and a sprinkle of salt, pepper and red pepper flakes. Enjoy!
Tips for Success
- Make It Ahead! Prepare a batch of quinoa at the beginning of the week and store it in the refrigerator. This way, you can quickly assemble your breakfast bowls in the morning.
- Customize to Your Taste. Feel free to get creative with your toppings! Add ingredients like roasted potatoes, avocado, sausage, bacon, grilled chicken, tofu, or beans for added protein and variety.
- Don’t Overcook the Quinoa! To prevent mushy quinoa, be sure to cook it until the grains are just tender and the liquid is absorbed. Fluffing it with a fork helps to keep it light and fluffy.
More Breakfast Recipes to Try
- Easy Breakfast Bake
- Breakfast Pita Pizza
- Pulled Pork Breakfast Tostadas
- Baked Eggs in Avocado
- Sweet Potato Toast
Savory Quinoa Breakfast Bowls
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Ingredients
- 1/3 cup quinoa, uncooked
- 2 jammy hard boiled eggs
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 4 cups spinach and arugula
- red pepper flakes
- pesto
Instructions
Cook Quinoa
- Cook quinoa in salted water according to packing instructions.
Hard Boil Eggs
- Bring a medium pot of water to a boil. Very carefully lower eggs into the boiling water.Cook for 6-7 minutes then remove from the pot and transfer them to an ice bath. After 2 minutes remove them from the ice bath and set aside.
- Add olive oil to a large skillet. Add in mushrooms and sauté for 4-5 minutes or until they are golden brown and start to get crispy. Remove from the pan and set aside.
- To the same pan add the remaining tablespoon of olive oil.Add in the spinach / arugula mix and saute until wilted.
Assembly
- To assemble the bowls start by adding 1/2 cup of quinoa to each bowl. Then divide the mushrooms and spinach between the two bowls. Top each bowl with a peeled jammy egg, pesto and a sprinkle of salt, pepper and red pepper flakes. Enjoy!
Nutrition Information
Did You Make This?
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