This savoury quinoa breakfast bowl is naturally gluten free and packed full of nutritious and energy boosting ingredients. With a little preparation it comes together in minutes.
This delicious quinoa breakfast bowl is high in protein and surprisingly easy to put together, perfect to make on a weekday as well as for a weekend brunch. Spinach is ready in only about a minute so if you've cooked the quinoa ahead the recipe comes together very quickly.
What I love about this simple dish is that it can be served with lots of different ingredients so you can mix and match and serve it a little differently every time.
I like this quinoa spinach bowl with one or two poached eggs and pan fried cherry tomatoes, which add a lively tang as well as colour to this dish. If you are pressed for time, however, you can use raw tomatoes and hard boiled eggs (prepared the night before).
Quinoa is high in protein and fibre which makes it ideal to include in your breakfast. It also cooks very quickly (approx. 12 minutes), can be refrigerated and you can add it to lots of recipes. I've used cooked quinoa in breakfast yogurt parfait with mango, overnight quinoa with banana, quinoa egg muffins with spinach as well as quinoa smoothie with raspberries.
Quinoa is versatile and perfect to use with both sweet as well as savoury dishes. Such as this quinoa breakfast with spinach.
How to make quinoa breakfast bowl
Because spinach needs only about a minute to cook it's a good idea to prepare the other ingredients first. Heat up the beans, pan fry the tomatoes and poach the egg.
1.Prepare the spinach. Melt the butter in the skillet, add the spinach and cook only until it wilts stirring all the time. Remove from the heat and season to taste.
2. Sir in the cooked quinoa and warm through.
3. Serve with poached egg, beans, avocado and pan fried cherry tomatoes.
Top tips
- Quinoa: You will save lots of time if you cook the quinoa in advance (according to packet instructions). Once cooled, you can refrigerate it for 3-4 days.
- Spinach: There is no need to chop it, simply fry it until it wilts stirring all the time. This should not take more than a minute.
- Serving suggestions: Serve with poached or hard boiled eggs, cottage cheese, dollop of yogurt, slices of avocado, fresh or pan fried tomatoes, pan fried mushrooms, beans, olives, feta cheese or toasted seeds.
- Storing: Refrigerate leftovers, covered, for up to 2 days. Reheat in the microwave.
- Not suitable for freezing.
You might also like
- Healthy Egg Salad Breakfast Burrito with Quinoa
- Quinoa Chocolate Porridge with Banana
- Quinoa Pancakes with Buttermilk
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch
How has your spinach quinoa bowl turned out for you? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Recipe
Quinoa Spinach Breakfast Bowl Recipe
Ingredients
- 3.53 ouncces (100 g) cooked quinoa cook according to packet instructions
- 3.53 ounces (100 g) fresh spinach
- 1 tablespoon butter plus a little more for frying the tomatoes
- 1-2 poached eggs
- Fine sea salt and pepper to taste
- 8 cherry tomatoes halved, pan fried for 3-4 minutes
For serving
- handful of cooked beans, sliced avocado, seeds see Notes below for more suggestions
Instructions
- Because spinach needs only about a minute to cook it's a good idea to prepare the other ingredients first. Heat up the beans, pan fry the tomatoes and poach the egg.
- Prepare the spinach. Melt the butter in the pan, add the spinach and cook only until it wilts stirring all the time. Remove from the heat and season to taste.
- Sir in the cooked quinoa and warm through. Top with poached eggs, pan fried tomatoes, avocado, cooked beans and/or seeds. See Notes for more serving suggestions.
Notes
- Quinoa: You will save lots of time if you cook the quinoa in advance (according to packet instructions). Once cooled, you can refrigerate it for 3-4 days.
- Spinach: There is no need to chop it, simply fry it until it wilts stirring all the time. This should not take more than a minute.
- Serving suggestions: Serve with poached or hard boiled eggs, cottage cheese, dollop of yogurt, slices of avocado, fresh or pan fried tomatoes, pan fried mushrooms, beans, olives, feta cheese or toasted seeds.
- Storing: Refrigerate leftovers, covered, for up to 2 days. Reheat in the microwave.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Mara says
This looks delicious! It looks like a great way to incorporate more veggies into breakfast.
Monika says
Thanks!
Adele says
This looks so good, I will have to try it myself! I am so glad I came across your blog, it's so lovely..
Monika says
Thanks Adele!