Quinoa Breakfast Bowl

Raise your hand if you enjoy vegetables with breakfast. Any takers? Honestly, none here, either. It’s not because we don’t love vegetables (clearly including them improves nutrition) – it’s because no one has time to make an omelet on a rushed Monday morning, and frankly vegetables in the morning need the loving embrace of delicious eggs (and maybe bacon) around them. Unless you stop thinking about breakfast in the traditional sense, and take a cue from lunch and dinner to create a quinoa breakfast bowl.

The addition of quinoa, corn, and black beans make for a nice balance of complex carbohydrates with protein and fat dense eggs, and micronutrient rich vegetables. We’ve taken a note from huevos rancheros (one of our team’s favorite breakfast treats) with the flavor profile. If you don’t like it as spicy, skip out on the fresh jalapenos to top!

Quinoa Breakfast Bowl | Ingredients

It is worth noting if you don’t enjoy quinoa you can substitute with farro, amaranth, or simply brown rice. Any hearty grain will work well.

  • 8 Eggs, cooked over easy
  • 1 Cup Pico de Gallo
  • 1 Cup Dry Quinoa
  • 1 Cup Frozen or Fresh Sweet Corn
  • 1 Cup Black Beans, drained and rinsed
  • 1 Large Red Bell Pepper, chopped
  • 1 Large Red Onion, chopped
  • 1 Clove Garlic, minced
  • 1 Jalapeno, seeded and diced
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Red Chili Flake
  • Salt and Pepper to taste
  • Non-stick spray

Quinoa Breakfast Bowl | Instructions

  1. Prepare the quinoa according to package directions.
  2. While the quinoa cooks, cook/heat up the frozen corn and black beans, and set aside.
  3. In a large, non-stick skillet, sautee the bell peppers and onions until starting to change in color. Season with salt and pepper, cayenne, and then drop in the garlic and cook until all vegetables are done. Do not add the garlic too soon and allow it to burn. It only needs 30-60s to be done correctly.
  4. Remove the vegetables from the heat, and then cook the eggs until the whites are just set and the yolks are still runny. Season the eggs with salt and pepper, and the red chili flake. Remove from the heat when done.
  5. After the quinoa is done, divide into four separate bowls. Place the black beans and corn along side. Top each bowl with two eggs, 1/4 cup of pico de gallo, fresh jalapeno if using, and a few dashes of hot sauce if you like the heat!

These quinoa breakfast bowls can be made in advance – just make the eggs fresh and you are good to go!