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Savory Breakfast Quinoa Bowl with Vegetables and Poached Egg
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Savory Breakfast Quinoa Bowl with Vegetables and Poached Egg
Start your day with a nutritious and flavorful breakfast bowl filled with quinoa, roasted vegetables, and a perfectly poached egg. This dish is a great way to get your daily dose of protein, fiber, and vitamins. The quinoa provides a complete protein and a good source of fiber, while the vegetables add natural sweetness and crunch. The poached egg adds creaminess and richness to the dish. This recipe is perfect for a quick and easy breakfast that will keep you energized throughout the morning.
Time Cook
30
Level
Intermediate
Calories
420
Allergens
Eggs, Gluten
Ingredients
1 cup
Quinoa
150 Calories
2 cups
Water or vegetable broth
0 Calories
2 tablespoons
Olive oil
190 Calories
1 medium
Onion
45 Calories
1 medium
Bell pepper
49 Calories
1 cup
Mushrooms
15 Calories
1 cup
Spinach
7 Calories
2 large
Eggs
140 Calories
to taste
Salt and pepper
0 Calories
chopped tablespoon
Fresh herbs (such as parsley or cilantro)
1 Calories
2
Lemon wedges
2 Calories
Step-by-Step Instructions
1
Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is tender and the water has been absorbed.
2
While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until they are tender and lightly browned, about 5-7 minutes.
3
Add the mushrooms to the skillet and cook, stirring occasionally, until they are tender and lightly browned, about 3-5 minutes.
4
Stir in the spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
5
To poach the eggs, bring a large saucepan of water to a boil. Reduce the heat to a simmer and add a tablespoon of vinegar to the water. Crack an egg into a small bowl or ramekin. Create a whirlpool in the water by stirring it in one direction with a spoon. Carefully pour the egg into the center of the whirlpool. Cook for 3-5 minutes, or until the whites are set and the yolks are cooked to your desired doneness. Remove the egg from the water with a slotted spoon and drain off any excess water.
6
To assemble the bowls, divide the cooked quinoa among four bowls. Top with the roasted vegetables, a poached egg, and a sprinkle of fresh herbs. Serve immediately and garnish with a lemon wedge and a sprinkle of chili flakes, if desired.
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Where cooking meets life and technology.
© 2025 Cooklaif