Savory Quinoa Breakfast Bowl

In the Kitchen 2-22-16

Made by: Melanie Kluzek, registered dietitian from County Market

Savory Quinoa Breakfast Bowl
Prep/Cook Time: 30 minutes Number of Servings: 4


  • 1 cup dry Quinoa, rinsed well
  • 2 cups water
  • 1 tbsp Olive Oil
  • 4 green onions, chopped
  • 1/2 cup cherry tomatoes, sliced
  • 2 cups fresh baby spinach
  • 2 large Eggs
  • Freshly ground black pepper, to taste
  • 1/2 of an avocado, sliced
  • Optional: Salsa, Cilantro, etc.


  1. Bring 2 cups of water to boil with dry quinoa and simmer 15-20 or until all liquid has evaporated and quinoa is cooked. Transfer cooked quinoa to a large bowl.
  2. In a medium skillet, heat olive oil over medium heat and sauté green onions, spinach, and cherry tomatoes for 2-4 minutes then transfer to the bowl along with the quinoa.
  3. Spray the same skillet with non-stick cooking spray and lower heat to medium-low
  4. Whisk eggs in a small bowl and add to the skillet to be scrambled with black pepper and any other seasonings you prefer.
  5. Add the cooked eggs to the bowl with the quinoa and toss all ingredients well.
  6. Divide evenly over 4 bowls and top with slices of avocado and salsa if you like

Nutrition Facts (per serving):

Calories: 286 Protein: 10.4 gm Total Carbohydrates: 36gm Fiber: 5.4gm

Total Fat: 12gm Cholesterol: 93mg Sodium: 54mg

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