Savory Quinoa Breakfast Bowl

5 from 1 vote

This Savory Quinoa Breakfast Bowl is a delicious make-ahead option for busy mornings. It has quinoa, poached eggs, avocado and feta.

Prep Time30

Cook Time20

Total Time50

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 438kcal

Add quinoa, water and a pinch of salt to a rice cooker or pot on the stove and cook until liquid has absorbed, about 20 minutes.
Meanwhile, prep veggies and bring a large pot of water to a boil, adding 1 tbsp vinegar and a pinch of salt. When water is boiling, stir water in a circular motion then crack eggs in one at a time, cooking only four at a time for 3-4 minutes for runny yolks (cook for 6 minutes for less runny yolks).
While eggs are cooking, heat a bit of olive oil in a large skillet over med-high heat. Add peppers and onions, cooking for 5 minutes and seasoning with salt and pepper to taste. Add kale and cook another 2 minutes until wilted.
Divide cooked quinoa among 4 bowls, then add veggies, topping with 2 eggs per bowl. Finish with about 2 tbsp feta cheese per bowl, then drizzle with hot sauce if desired (I really love truffle hot sauce such as the brand Truff with this recipe - not sponsored, I just love the sauce!). Serve and enjoy!

If you're not a fan of poached eggs, you can make them hard boiled, soft boiled or fried.

For a vegan option, make the bowls with tofu scramble instead.

Add extra protein with breakfast sausage or bacon.

Store the bowls in the fridge for 3 days then eat them cold.