Quinoa Breakfast Bowl
This quinoa breakfast bowl fills me up with wholesome ingredients and savory flavors in just 20 minutes. The crispy bacon and creamy avocado add a satisfying touch, while the eggs bring everything together perfectly!
Variations & Substitutions
If you want to switch things up, try swapping bacon for sausage links or chorizo for a spicier twist. Leftover rotisserie chicken shredded on top adds a juicy punch.
For a creamy texture, dollop some sour cream or Greek yogurt. You can also swap the avocado for sliced smoked salmon or a few slices of deli turkey for a different protein profile.
Feel free to add sautéed mushrooms or spinach for extra flavor and nutrients without losing the meaty goodness.
Tips & Tricks for Perfect Results
Rinsing quinoa before cooking is key to removing its natural bitterness. Use chicken broth instead of water for a richer taste. Don’t overcook the eggs; a runny yolk adds creaminess to the bowl.
If you want to save time, cook quinoa in advance and store it in the fridge. When frying bacon, cook it until crispy for a nice texture contrast.
Storage & Reheating
Store leftover quinoa and cooked bacon separately in airtight containers in the fridge for up to 3 days. Eggs are best made fresh but can be reheated gently in a microwave covered with a damp paper towel to avoid drying out.
Reheat quinoa in the microwave or on the stovetop with a splash of water or broth to keep it moist. Assemble the bowl fresh each time for the best texture and flavor.
Quinoa Breakfast Bowl
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or chicken broth
- 2 large eggs
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 2 strips of cooked bacon crumbled
- Salt and pepper to taste
- Olive oil or butter for cooking
- Optional: hot sauce or salsa for a little kick
Instructions
- In a medium pot, bring the water or chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.
- While quinoa cooks, fry the eggs sunny side up or to your liking in a little olive oil or butter.
- Assemble your bowl: divide the quinoa between two bowls, top each with an egg, avocado slices, cherry tomatoes, and crumbled bacon.
- Season with salt and pepper, and add hot sauce or salsa if you like a bit of heat.
