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    Home » Recipes » Breakfast/Brunch

    Quinoa Spinach Breakfast Bowl Recipe

    September 14, 2016 By Monika Last Updated November 5, 2020 15 Comments

    Jump to Recipe

    This savoury quinoa breakfast bowl is naturally gluten free and packed full of nutritious and energy boosting ingredients. With a little preparation it comes together in minutes.

    Side view of quinoa breakfast bowl with spinach, sliced avocado, egg, baby tomatoes and fork, with tomatoes, skillet and green cloth with knife in background.

    This delicious quinoa breakfast bowl is high in protein and surprisingly easy to put together, perfect to make on a weekday as well as for a weekend brunch.  Spinach is ready in only about a minute so if you've cooked the quinoa ahead the recipe comes together very quickly. 

    What I love about this simple dish is that it can be served with lots of different ingredients so you can mix and match and serve it a little differently every time.

    I like this quinoa spinach bowl with one or two poached eggs and pan fried cherry tomatoes, which add a lively tang as well as colour to this dish.  If you are pressed for time, however, you can use raw tomatoes and hard boiled eggs (prepared the night before).  

    Quinoa is high in protein and fibre which makes it ideal to include in your breakfast.  It also cooks very quickly (approx. 12 minutes), can be refrigerated and you can add it to lots of recipes.  I've used cooked quinoa in breakfast yogurt parfait with mango, overnight quinoa with banana, quinoa egg muffins with spinach as well as quinoa smoothie with raspberries. 

    Quinoa is versatile and perfect to use with both sweet as well as savoury dishes. Such as this quinoa breakfast with spinach.

    How to make quinoa breakfast bowl

    Because spinach needs only about a minute to cook it's a good idea to prepare the other ingredients first.  Heat up the beans, pan fry the tomatoes and poach the egg.

    1.Prepare the spinach.  Melt the butter in the skillet, add the spinach and cook only until it wilts stirring all the time.  Remove from the heat and season to taste.

    Spinach in pan with wooden spatula.

    2. Sir in the cooked quinoa and warm through.

    Wilted spinach and cooked quinoa in pan.

    3. Serve with poached egg, beans, avocado and pan fried cherry tomatoes.  

    Spinach with quinoa mixture topped with sliced avocado, poached egg, beans and small tomatoes in white bowl with fork and green cloth with knife to the right.

    Top tips

    • Quinoa: You will save lots of time if you cook the quinoa in advance (according to packet instructions). Once cooled, you can refrigerate it for 3-4 days.
    • Spinach: There is no need to chop it, simply fry it until it wilts stirring all the time. This should not take more than a minute.
    • Serving suggestions: Serve with poached or hard boiled eggs, cottage cheese, dollop of yogurt, slices of avocado, fresh or pan fried tomatoes, pan fried mushrooms, beans, olives, feta cheese or toasted seeds.
    • Storing: Refrigerate leftovers, covered, for up to 2 days. Reheat in the microwave.
    • Not suitable for freezing.

    You might also like

    • Healthy Egg Salad Breakfast Burrito with Quinoa
    • Quinoa Chocolate Porridge with Banana
    • Quinoa Pancakes with Buttermilk

    Check out also this collection of 18 healthy, easy vegetable breakfast recipes.

    Quinoa and spinach mixture with avocado slices, cherry tomatoes, egg and beans in white bowl with fork, tomatoes, pepper grinder, green cloth with knife and skillet in background.

    Keep in touch

    How has your spinach quinoa bowl turned out for you?  Let me know in the comments below, thanks!

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    Recipe

    Side view of quinoa breakfast bowl with spinach, sliced avocado, egg, baby tomatoes and fork, with tomatoes, skillet and green cloth with knife in background.

    Quinoa Spinach Breakfast Bowl Recipe

    This savoury quinoa breakfast bowl is naturally gluten free and packed full of nutritious and energy boosting ingredients. With a little preparation it comes together in minutes.
    No ratings yet
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: gluten free, vegetarian
    Prep Time: 3 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 8 minutes minutes
    Servings: 1 serving
    Calories: 339kcal
    Author: Monika Dabrowski

    Ingredients

    • 3.53 ouncces (100 g) cooked quinoa cook according to packet instructions
    • 3.53 ounces (100 g) fresh spinach
    • 1 tablespoon butter plus a little more for frying the tomatoes
    • 1-2 poached eggs
    • Fine sea salt and pepper to taste
    • 8 cherry tomatoes halved, pan fried for 3-4 minutes

    For serving

    • handful of cooked beans, sliced avocado, seeds see Notes below for more suggestions

    Instructions

    • Because spinach needs only about a minute to cook it's a good idea to prepare the other ingredients first.  Heat up the beans, pan fry the tomatoes and poach the egg.
    • Prepare the spinach.  Melt the butter in the pan, add the spinach and cook only until it wilts stirring all the time.  Remove from the heat and season to taste.
    • Sir in the cooked quinoa and warm through. Top with poached eggs, pan fried tomatoes, avocado, cooked beans and/or seeds. See Notes for more serving suggestions.

    Notes

    • Quinoa: You will save lots of time if you cook the quinoa in advance (according to packet instructions). Once cooled, you can refrigerate it for 3-4 days.
    • Spinach: There is no need to chop it, simply fry it until it wilts stirring all the time. This should not take more than a minute.
    • Serving suggestions: Serve with poached or hard boiled eggs, cottage cheese, dollop of yogurt, slices of avocado, fresh or pan fried tomatoes, pan fried mushrooms, beans, olives, feta cheese or toasted seeds.
    • Storing: Refrigerate leftovers, covered, for up to 2 days. Reheat in the microwave.
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 339kcal | Carbohydrates: 31g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 215mg | Sodium: 349mg | Potassium: 1095mg | Fiber: 6g | Sugar: 5g | Vitamin A: 10661IU | Vitamin C: 59mg | Calcium: 159mg | Iron: 6mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    1. CakePants says

      September 30, 2016 at 1:18 pm

      This looks delicious! It looks like a great way to incorporate more veggies into breakfast. Love the addition of feta, too!

      Reply
      • [email protected] says

        September 30, 2016 at 1:52 pm

        Thanks! I am glad you like it. I do like to have some veggies with most meals, even breakfast:)

        Reply
    2. hijackedbytwins says

      September 19, 2016 at 1:51 pm

      Wow, yes please! This dish looks so good, I would love this. Thank you for sharing with #CookBlogShare x

      Reply
      • [email protected] says

        September 19, 2016 at 2:11 pm

        Thanks Kirsty!

        Reply
    3. Natalie Browne says

      September 18, 2016 at 2:21 pm

      This is such a healthy and yummy looking breakfast. Thanks for sharing it at Fiesta Friday!

      Reply
      • [email protected] says

        September 18, 2016 at 6:08 pm

        Thanks! I am planning more visits at Fiesta Friday in the future, this was my first one:)

        Reply
    4. Adele Miner says

      September 16, 2016 at 7:54 pm

      This looks so good, I will have to try it myself! I am so glad I came across your blog, it's so lovely.. I love finding new ones like this to read! x

      adelelydia.blogspot.com

      Reply
      • [email protected] says

        September 16, 2016 at 8:00 pm

        Thanks Adele! Come and visit anytime:) I try to post a new recipe every 3 days.

        Reply
    5. Corina says

      September 16, 2016 at 7:28 pm

      I love this as a way of using up leftover quinoa. It looks so colourful and it must be lovely and filling while still being a healthy start to the day!

      Reply
      • [email protected] says

        September 16, 2016 at 7:49 pm

        Thank you Corina! I love to have leftover quinoa in the fridge so I can use it in various (sometimes a bit different:) dishes, anytime I want.

        Reply
    6. Eb Gargano / easypeasyfoodie.com says

      September 15, 2016 at 11:21 am

      What a lovely, unusual, breakfast idea!! Sounds delicious 🙂 Eb x

      Reply
      • [email protected] says

        September 15, 2016 at 11:42 am

        Thanks Eb! I like your new photo:) (of you)

        Reply
    7. Mandy Mazliah says

      September 15, 2016 at 6:49 am

      This is just my kind of breakfast too - looks absolutely gorgeous! Do your kids have breakfast at school? Thanks for linking up with #CookBlogShare

      Reply
      • [email protected] says

        September 15, 2016 at 7:40 am

        Thanks Mandy! No they eat something simple like cereal or toast at home, so once they are off to school in the morning (school runs have finished for me as my youngest son is in high school now and takes the bus!) I can focus on the adult eats:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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