Eggs and Quinoa combine together perfectly in this savory breakfast bowl that is quick and easy to make, packed with nutrition and big on flavor! Quinoa and hard boiled eggs are topped with fresh tomatoes, sliced avocado, and everything bagel seasoning. It’s a simple but delicious breakfast or lunch that is ready in no time. Great for meal prepping!
Lunch during the week can be tricky, can’t it? We often rely on leftovers to fill our middle of the day eating needs, but as our girls keep growing and eating more at dinner, and we start feeding more people at home for lunch, leftovers often just aren’t an option.
I love turning to quick meals that involve eggs. Usually quick to cook, flavorful, and packed with the nutrients we need to get through the rest of the day, eggs are a great protein choice for lunch!
Thank you to the Iowa Egg Council for sponsoring this post. And thank you for supporting the brands that support me and allow me to continue to grow my blog. All opinions, recipe and photographs are my own.
Eggs are nutrient powershouses, economical, and quick to prepare, which makes them an excellent option to turn to. A good source of eight essential nutrients, protein, and all nine essential amino acids, when you serve eggs you know you are making a good choice!
Eggs are such a great option to serve for all meals of the day because they help build muscle strength, are recommended as part of a heart-healthy diet, and may help older adults prevent age-related muscle loss.
This savory breakfast bowl not only tastes amazing and is quick to make, but it is good for you, too!
Learn more about what eggs can do for you.
- Quinoa – You can use any color of quinoa you want. I used a tricolor blend for this recipe, but any variety will work. Make a big batch and then save it in the fridge for you to use all week long.
- Olive oil – Use a good quality of extra virgin olive oil here.
- Garlic – mince it fine!
- Kale – I like using baby kale because it’s tender and less bitter. You can use any kale variety you want, but if you use bigger leaves, make sure you chop it first. You can also use spinach, swiss chard, or a “power blend” of dark leafy greens.
- Cherry tomatoes – I used rainbow-colored cherry tomatoes, but you can use tomatoes of any size and color, just slice or chop them so they are bite sized.
- Avocado – Use a good ripe one, either sliced or diced
- Eggs – Use. You could also use hard boiled, soft boiled, fried, or scrambled eggs! However you like to enjoy your eggs, it works great!
- Everything bagel seasoning
- Salt and pepper
Making a savory breakfast bowl
This quick breakfast (or lunch!) is a great meal to meal-prep for the week! For the full set of directions, make sure you scroll down to the recipe card below.
How to make quinoa
This recipe is perfectly quick when you use quinoa that you have prepared ahead of time and just can reheat a single serving at a time. However, you can also cook a single serving when you are ready to eat, too.
Cooking quinoa is the same water to grain ratio as cooking rice. If you are cooking more than one serving, follow the directions on the packaging.
For one serving:
- Boil 2 cups of water in a medium saucepan.
- Add 1 cup of uncooked quinoa to the pot.
- Cover, reduce the heat to medium-low, and simmer for 15 minutes. The water should be absorbed in the quinoa
Leftover quinoa can be stored in an airtight container in the fridge for up to five days.
How to cook a hard boiled egg
- Bring a small saucepan of water to boil with ½ teaspoon of baking soda (the baking soda helps the shell to come off easier).
- Using a slotted spoon, gently lower your eggs into the water.
- Cover the pot with a lid and turn off the heat.
- Set a timer for 10 minutes.
- Use the slotted spoon to carefully remove the egg from the boiling water and transfer to an ice bath for a minute.
Like your eggs cooked differently? No problem! You can serve these with a soft boiled egg, a poached egg, scrambled eggs, or fried eggs! You are the boss here.
How to assemble the breakfast bowl
Now that you have the two main components of your meal ready, you can focus on the rest!
While the quinoa and egg are cooking, start preparing the rest of the bowl:
- Heat a large saute pan over medium high heat.
- When hot, add 1 tablespoon of olive oil to the pan.
- Add the minced garlic and saute, stirring frequently, until it’s nice and fragrant, about 30 seconds.
- Add the kale (or whatever dark greens you are using) to the pan, and stir occasionally, for 2-3 minutes, until the leaves are wilted.
- Slice your tomatoes and avocado.
- Add the cooked (and rewarmed, if needed) quinoa to a bowl.
- Top with the tomatoes and avocado.
- Peel the egg, slice in half, and add it to the bowl, too.
- Drizzle the remaining tablespoon of olive oil over the bowl and season with everything bagel seasoning and a little salt and pepper.
Prepping ahead of time
This is a great breakfast to meal prep ahead of time! You can make some of all of the parts ahead of time and rewarm what you need as you go.
- Quinoa – You can prepare the quinoa ahead and keep it in an airtight container in the fridge for up to 5 days.
- Greens – The sauteed greens can also be made in a big batch ahead of time and stored in the fridge for 3-5 days.
- Eggs – If you make soft boiled eggs, you can keep them in the fridge (unpeeled) for up to two days. Hard boiled eggs last up to 7 days in the shell. To reheat the eggs, place them back in a pan of boiling water for 3 minutes, then put them in an ice bath for 1 minute before peeling.
When you are ready to eat, rewarm your ingredients in a bowl in the microwave and top with the tomatoes, avocado, and season!
- 2 cups quinoa, cooked
- 3 eggs
- ½ teaspoon baking soda
- 2 Tablespoons olive oil, divided
- 2 clove garlic, minced
- 3 cups baby kale or baby spinach (I used a “Power Greens” mix that had baby kale, spinach and chard in it)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- Everything bagel seasoning
- Carefully place the eggs in a medium saucepan.
- Add ½ teaspoon baking soda to the pan, and cover the eggs with cold water.
- Place on the stove over high heat and bring to a boil.
- Cover with a lid, and turn off the heat.
- Allow to sit for 10 minutes.
- Pour out the hot water into the sink and add cold water and ice.
- Allow the eggs to sit in the ice bath for 1 minute before peeling.
- While the eggs are cooking, heat a medium-large skillet over medium heat.
- Heat 1 tablespoon of olive oil in the pan.
- Saute the garlic for 30 seconds, stirring frequently, until fragrant.
- Add the baby kale and saute, stirring frequently, until wilted, 2-3 minutes.
- Peel the eggs and slice in half.
- In a bowl, add the cooked quinoa, wilted greens, sliced tomatoes, and avocado.
- Peel the eggs, slice in half, and add them to the bowl.
- Drizzle each bowl with 1 tablespoon olive oil, season with salt and pepper and everything bagel seasoning.
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Amount Per Serving: Calories: 826Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 279mgSodium: 1443mgCarbohydrates: 92gFiber: 18gSugar: 11gProtein: 30g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
Check out the egg and quinoa breakfast bowl recipe story.