Published: by Ashley · This post may contain affiliate links · Leave a Comment
This breakfast quinoa bowl recipe is a delicious and nutritious way to start your day. This quinoa bowl is packed with protein, fiber, and vitamins; it will keep you satisfied and energized all morning.
This quinoa breakfast bowl recipe is perfect for incorporating quinoa into your diet. It can be made at any time of the year, especially during asparagus season.
This breakfast quinoa bowl would go well with coffee or tea. Try Making your very own homemade coffee creamer. Trust me, you'll never repurchase store-bought creamer.
Jump to:
- Ingredients
- How to Make A Breakfast Quinoa Bowl
- Substitutions
- Quinoa Breakfast Bowl Variations
- Storage
- Top tip
- FAQ
- Breakfast Quinoa Bowl with Asparagus Recipe
Ingredients
- Quinoa. You'll need cooked and cooled quinoa.
- Asparagus. Fresh asparagus, tough ends removed, sliced at an angle.
- Bell pepper. Orange, yellow, or red bell peppers for color and crunch.
- Lime. The zest of the lime is going a pop of flavor. The juice will be used at the end.
- Spices. Smoked paprika and dried oregano pair well with asparagus and lime.
- Olive oil. To sauté the asparagus.
- Eggs. Poach as many eggs as you like. This recipe goes well with 1-2 eggs per serving.
- Vinegar. To poach the eggs.
- Parsley. For flavor and garnish.
See the recipe card for quantities.
How to Make A Breakfast Quinoa Bowl
Start by placing a skillet over medium heat. Once heated, drizzle in the olive oil. Add the asparagus, salt, and pepper. Stir-fry for 3-5 minutes, long enough to soften the asparagus while maintaining a slight crunch.
Combine the asparagus, bell peppers, and all the spices.
Sauté the vegetables just enough to soften the asparagus while still keeping a slight crunch.
Add the cooked and cooled quinoa. Stir-fry just until the quinoa is warmed through.
Pouch 2-4 eggs. Add water. Bring to a simmer. Add vinegar. Slowly drop in the egg. Cook for 2-3 minutes.
Tip: here's how to make perfect poached eggs.
- Start by bringing a pot of water to a gentle simmer. Add a splash of vinegar to help the egg whites coagulate.
- Gently crack an egg into a small bowl, then create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
- Let it cook for about 3-4 minutes until the whites are set but the yolk is still runny.
- Use a slotted spoon to carefully remove the poached egg.
Substitutions
- Tomatoes - instead of asparagus, you can use fresh cherry tomatoes.
- Leafy greens - add fresh spinach or massaged Tuscan kale for an additional green boost.
- Vegetarian - omit the egg and use grilled halloumi cheese or tofu.
Are you looking for a sweet breakfast quinoa bowl? Here's a nice cinnamon quinoa breakfast bowl that you may enjoy as well.
Quinoa Breakfast Bowl Variations
This breakfast quinoa bowl is so forgiving and very versatile. Try tweaking the recipe with these suggestions.
- Spicy - add chili pepper flakes to the quinoa while cooking to imbue heat into the dish.
- Deluxe - add thin-sliced avocado or a dollop of sour cream.
- Kid-friendly - replace the poached egg with a scrambled egg and a sprinkle of cheese.
Storage
Leftover quinoa and egg can be put into a container with a lid and placed into the fridge for up to 3 days.
This quinoa bowl doesn't stand up well in the freezer as eggs are best enjoyed fresh.
Top tip
- Cut the asparagus at an angle to give a restaurant effect.
- Don't over-poach your eggs. The running yolk will run over the quinoa creating a a nice yolky sauce.
- Cook the asparagus for a few minutes. That way it will still have a nice crunch.
FAQ
How much water do you need to cook quinoa?
The general rule of thumb is to use a 1:2 ratio of quinoa to water. For every cup of quinoa, you'll need two cups of water. However, it's important to note that this ratio may vary slightly depending on the desired texture and personal preference.
How do you make quinoa taste good?
Quinoa is a blank canvas. Use spices, herbs, and other seasoning to give your quinoa loads of flavor.
Print Recipe
Breakfast Quinoa Bowl with Asparagus Recipe
A simple breakfast quinoa bowl made with asparagus, lime, and fresh herbs. The perfect healthy breakfast any day of the week.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Quinoa Breakfast Bowl Recipe, Quinoa Recipe
Servings: 2 people
Author: Ashley
Ingredients
- 1 tablespoon olive oil
- 1 cup fresh asparagus, sliced at a diagonal
- ¾ cup bell pepper, small dice
- ¼ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 pinch salt and pepper
- 2 cups cooked and cooled quinoa
- ¾ cup fresh chopped parsley
- 1 medium lime, zest, and juice
- 2-4 large eggs 2 eggs for 1 egg per person or 4 eggs for 2 eggs per person
- 1 tablespoon vinegar
- lime for serving
Instructions
Cook the Quinoa
In a saucepan, combine 1 cup quinoa with 2 cups of water and bring it to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until all the liquid is absorbed and the quinoa is tender.
Remove from heat and let it sit covered for an additional 5 minutes.
Place the cooked quinoa in a container with a lid and put it in the fridge to cool for a couple of hours. This step will create fluffy quinoa. Feel free to do this step the day before.
Sauté the Asparagus
Place a nonstick skillet over medium heat.
Once heated, drizzle in the olive oil.
Add the asparagus, bell pepper, smoked paprika, dried oregano, and a generous pinch of salt and pepper. Stir-fry for 3-5 minutes, just enough to tenderize the asparagus while still maintaining a crunch.
Add the quinoa, parsley, lime zest, and lime juice. Stir and fry to mix. Cook for 3-5 minutes; cook enough to warm the quinoa. While the quinoa warms up, poach the eggs.
Poach the Eggs
Bring a pot of water to a gentle simmer.
Add the vinegar.
Gently crack an egg into a small bowl.
Create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
Let it cook for about 3-4 minutes until the whites are set but the yolk is still runny.
Use a slotted spoon to carefully remove the poached egg
Build the Breakfast Bowl
Divide the cooked quinoa into two bowls. Top each bowl with egg(s).
Garnish with a wedge of lime and fresh chopped parsley.
More Breakfast
- Matcha Chia Pudding
- Avocado Toast with Kimchi and Fried Egg
- Egg Muffins with Greek Feta and Tomato with Spinach
- Spinach and Sweet Potato Egg Bake with Italian Sausage
