Quinoa Breakfast Bowl

This veggie-packed bowl will be the star of your morning routine in no time! You can easily prepare the components of this bowl in advance so all you need is a few minutes to toss in your eggs. Try new variations with different types of leafy greens for your base and flaky cheese to finish for a distinctly new taste each week.

Quinoa Breakfast Bowl. Photo by Sarah Crowder.

Quinoa Breakfast Bowl. Photo by Sarah Crowder.

Time: 45 minutes

Servings: 2

INGREDIENTS

Roasted Tomatoes

  • 8 roma tomatoes, quartered

  • 1 tsp high quality extra virgin olive oil

  • 1 dash kosher salt

Fried Egg

  • 1 Tbsp grapeseed oil

  • 2 large eggs

  • 1 dash kosher salt

  • 2 grinds black pepper

  • 1 dash black sesame seeds

  • ½ tsp fresh dill, chopped

Per Bowl

  • 1 handful spinach

  • ¼ cup quinoa, cooked

  • ¼ avocado, sliced thinly

  • 2 radishes, mandolined

  • 1 scallion, sliced thinly on bias

  • 1 tsp pecorino or parmesan, in flakes (optional) 

DIRECTIONS

  1. Preheat oven to 400F.

  2. Toss tomatoes with olive oil and salt. Roast, uncovered, until soft (approximately 30 min).

  3. Place spinach at base of bowl and top with quinoa, avocado, scallion and radishes.

  4. Add tomatoes to bowl once finished roasting.

  5. In small nonstick sauté pan, heat grapeseed oil on high until slick and shiny.

  6. Add both eggs (should set immediately) and sprinkle with salt, pepper, sesame seeds and dill.

  7. Let cook 3-4 minutes or until yolk is of desired doneness.

  8. Carefully separate eggs and place 1 egg on top of each bowl.

  9. Top egg with flaked pecorino. 

NUTRITION FACTS

Per Serving: