Mediterranean Quinoa Breakfast Bowl

Top down view of quinoa breakfast bowl with vegetables and egg in brown shallow bowl.

This quinoa breakfast bowl is a Mediterranean-inspired savoury vegetarian breakfast consisting of fluffy quinoa with vegetables, eggs, feta and a tangy sun-dried tomato garnish. Satisfying, easy to make, healthy and delicious. If you prepare the ingredients in advance it comes together in minutes.

Course Breakfast, Brunch

Cuisine gluten free, vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 335kcal

Author Monika Dabrowski

Equipment

2 medium-sized serving bowls

Ingredients

1⅓ cups cooked quinoa packed
2 large eggs boiled, peeled, halved or quartered
1 large avocado sliced or cubed
12 Kalamata olives
10 cherry tomatoes halved or quartered
4 sun-dried tomatoes in oil, drained, finely chopped
1 jarred roasted red pepper finely chopped
2 tablespoons capers
2 tablespoons sun-dried tomato oil or extra virgin olive oil
4 tablespoons feta crumbled
2 tablespoons pine nuts
2 tablespoons chives finely chopped
1 teaspoon red pepper flakes

US Customary - Metric

Instructions

Prepare quinoa: Rinse then boil the quinoa according to packet instructions. Set aside to cool completely (alternatively prepare in advance).
Prepare garnish: Combine the sun-dried tomatoes, jarred pepper, capers and oil. Stir and set aside.
Prepare ingredients: Chop the ingredients and dry toast the pine nuts (this only takes a minute or so, be sure not to brown them too much).
Assemble: Divide the ingredients between 2 bowls. Spread the quinoa over the bottom of each serving bowl. Add the avocado, eggs, olives and tomatoes. Next add the garnish mixture, crumbled feta, pine nuts, chives and pepper flakes. Enjoy!

Notes

To save time you can cook the quinoa in advance (according to packet instructions). I use 1.5 cups of water for 1 cup of quinoa and cook it, covered, until the water is completely absorbed. Once cooled, you can refrigerate it for up to 4 days. Alternatively use ready-cooked quinoa.
I recommend using ⅔ cup of cooked quinoa per bowl (this is about 125g), but you can adjust this amount according to taste.
Best served chilled, however, you can assemble the recipe (omitting the hard-boiled eggs) and serve with poached or pan-fried eggs.
Refrigerate leftover breakfast quinoa mixture, covered, for up to 2 days.
Not suitable for freezing.

Nutrition