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Warm Quinoa Breakfast Bowl

Who said we can't have quinoa for breakfast? This is my Warm Quinoa Breakfast Bowl and your next breakfast. It's incredibly heartwarming and satiating. The blend of the poached eggs with the cooked quinoa and veggies is delicious and gets better with every bite. Any morning you don't feel like having toast or feel like switching it up, try this recipe out. Believe it or not, but 1 cup of quinoa contains 8 grams of protein and 5 grams of fiber. And it's a perfect source of grains for my gluten free friends.

You're going to need 2 eggs, quinoa, spinach, tomato, feta, and avocado. Let's get cooking!

Yields: 1

Prep time:

Total time:

This recipe is gluten free and vegetarian.



1. 2 eggs

2. 1 cup of quinoa

3. 1 tomato, finely diced

4. Handful of spinach

5. ½ avocado, thinly sliced

6. 1 ½ TBSPs crumbled feta cheese

7. Fresh parsley to garnish

8. Extra virgin olive oil

9. Salt and freshly ground black pepper



1. First, have quinoa boiled.

2. Have the tomato and spinach prepared.

3. Grab a frying pan and add in 1-2 TBSPs of olive oil on medium high heat.

4. Once you can smell the olive oil add in the tomato. Sauté for 1 minute then add in the quinoa.

5. Add salt and black pepper to taste. Once the tomato begins to soften add in the spinach. Cook until the spinach wilts.

6. Add 1 TBSP of crumbled feta cheese. Sauté it in. Now add this warm quinoa and veggie mix to a serving bowl of choice.

7. To poach the eggs follow these instructions

- grab a fine-mesh strainer and place it over a bowl. Crack one egg into the strainer. You are going to gently swirl the strainer so that the watery part of egg drips into the bowl below. This step is to prevent the whites from dispersing in the water. Your poached egg will look much better at the end! Repeat this for the second egg and gently move the eggs into two separate small bowls or ramekins. Set aside.

- Fill a medium saucepan with water. Once you see small bubbles forming in the water, add in vinegar.

- When you are ready to poach an egg - use a wooden spoon to swirl the water around in the pot to create a vortex. Start by sliding one egg into the water.

- Reduce the heat. Cook for 2-3 minutes, until the whites are set and yolks are runny.

- Using a slotted spoon, remove the poached egg from the water and place them on the plate of yogurt. Repeat for second egg!

8. Add the eggs to the quinoa.

9. Garnish with avocado, fresh parsley, and salt to taste. Enjoy!


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