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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 tablespoon olive oil - 1 small onion, diced - 1 bell pepper, diced (any color) - 1 cup cherry tomatoes, halved - 1 cup spinach, chopped - 4 large eggs - Salt and pepper to taste - 1 avocado, sliced - 1 tablespoon fresh cilantro, chopped (for garnish) - 1 tablespoon feta cheese (optional) The savory breakfast bowl is a great way to start your day. It is healthy and filling. The base of this dish is quinoa. Quinoa is a super grain that is rich in protein. It cooks quickly and adds a nutty flavor. Next, I add vegetable broth to cook the quinoa. This adds a depth of flavor that plain water cannot match. The olive oil helps to sauté the veggies, making them soft and sweet. I use onion, bell pepper, cherry tomatoes, and spinach. Each adds its own taste and color. Eggs are the star protein in this bowl. You can cook them how you like. A sunny-side-up egg looks great on top. It adds richness when you break the yolk. Finally, I top the bowl with fresh avocado and cilantro. They provide creaminess and brightness. Feta cheese can be added for a salty kick if you like. This bowl is not just tasty but also beautiful. - Sausage or bacon for additional protein - Different vegetables like zucchini or kale - Spices and herbs for flavor enhancement You can customize this bowl to your taste. Adding sausage or bacon gives it more protein. If you want to add more veggies, try zucchini or kale. They can boost the nutrition. Spices and herbs can change the flavor. You can use cumin, paprika, or even chili flakes for some heat. Each add-in makes this breakfast bowl unique and fun! For the full recipe, be sure to check the details above. First, rinse 1 cup of quinoa under cold water. This step helps remove the bitter coating. Next, in a medium saucepan, add the rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes. The quinoa is done when it’s fluffy and the broth is absorbed. To achieve fluffy quinoa, let it sit off the heat for 5 minutes before fluffing with a fork. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and sauté for about 3-4 minutes, until it turns translucent. Then, add 1 diced bell pepper. Cook for another 3 minutes. Next, add 1 cup of halved cherry tomatoes and cook for 2-3 minutes until they soften. Stir in 1 cup of chopped spinach and cook just until wilted, about 1-2 minutes. Season the vegetable mix with salt and pepper to taste. For the eggs, you have options. You can cook them sunny side up or scrambled. If you prefer sunny side up, heat a non-stick skillet over medium heat. Crack the eggs in, cooking until the whites set but the yolks stay runny. For scrambled eggs, whisk the eggs in a bowl, then pour into the skillet. Stir gently until they set. For perfectly fried eggs, keep the skillet hot and avoid overcooking. You can now assemble your Savory Breakfast Bowl by scooping a generous portion of quinoa into each bowl, topping it with the sautéed vegetable mix, and placing the fried egg on top. Don’t forget to check the Full Recipe for more details! You can swap quinoa for other grains. Brown rice or farro works well too. If you want to skip dairy, try using avocado or nut cheese as toppings. These options still add creaminess and flavor. Using an instant pot or an air fryer can save time. These tools cook quickly and evenly. For batch cooking vegetables, chop them in advance. Store them in the fridge. This makes morning prep fast and easy. Layering makes your bowl look amazing. Start with quinoa at the bottom. Add sautéed veggies next. Finally, place the fried egg on top. For garnishing, try fresh herbs or a sprinkle of feta. This adds color and flair, making it Instagram-worthy. {{image_2}} For a fun twist, try the Southwestern Savory Breakfast Bowl. This bowl is rich and colorful. Use these ingredients: - 1 cup black beans - 1 cup corn - 1 avocado, sliced - ½ cup salsa This bowl bursts with flavor. The black beans add protein and fiber. Sweet corn gives a nice crunch. To make this dish, start with the base of quinoa. Then, mix in the black beans and corn. Top it with fresh avocado slices and a spoonful of salsa. The salsa adds zest and brightness to your meal. Next, we have the Mediterranean Savory Breakfast Bowl. It offers a fresh taste and great colors. Use these ingredients: - ½ cup olives, sliced - 1 cup cherry tomatoes, halved - 1 cup spinach - ¼ cup feta cheese, crumbled This bowl has a lovely balance of flavors. The olives provide a salty kick. The tomatoes and spinach give you fresh, bright notes. To prepare it, sauté the spinach with the cherry tomatoes. Then, add olives and sprinkle feta cheese on top. The cheese adds a creamy richness that enhances every bite. For those who prefer plant-based meals, try the Vegan Savory Breakfast Bowl. You can replace eggs with tasty alternatives. Consider these options: - Tofu scramble - Chickpea scramble Both options are easy to make and full of protein. For toppings, you can use: - Fresh herbs like parsley or cilantro - Sliced avocado - Nutritional yeast for a cheesy flavor To make the scramble, mash tofu or chickpeas with spices. Cook until golden. Assemble your bowl with quinoa, your scramble, and fresh toppings. This vegan option is filling and packed with nutrients. These variations allow you to explore new flavors while keeping the base of your savory breakfast bowl. By mixing and matching ingredients, you can create endless delicious combinations. For the complete recipe, refer to the Full Recipe section above. To keep your savory breakfast bowl fresh, choose airtight containers. Glass containers work great, but plastic ones are fine too. Store the bowl in the fridge if you plan to eat it within three days. For longer storage, place it in the freezer. In the freezer, your bowl can last up to three months. Just remember to label your containers with the date. This way, you can keep track of how fresh your food is. When it's time to enjoy leftovers, the goal is to keep the texture nice. You can microwave your breakfast bowl, but remove the egg first. This helps avoid a rubbery texture. Heat the bowl for about one to two minutes. Stir halfway through. If you prefer, you can also reheat it on the stove. Just add a little olive oil to a pan and warm it up gently. You can add the fried egg back in at the end. This will help maintain its flavor and texture. To make your Savory Breakfast Bowl healthier, you can try a few simple changes: - Use less oil: Swap out olive oil for a spray or use less in cooking. - Add more veggies: Increase the amount of spinach or add other greens for fiber. - Choose lean proteins: Replace eggs with egg whites or add beans for protein. - Limit cheese: Use less feta or try a lower-fat cheese option. - Watch portions: Keep an eye on serving sizes to control calories. These tips help make your meal light and nutritious without losing flavor. Yes, you can prepare components ahead of time. Meal prep saves time and effort: - Cook quinoa in advance: It can last in the fridge for about five days. - Chop veggies ahead: Store them in airtight containers to keep them fresh. - Make a batch of eggs: Cook them sunny side up or scrambled and store them. - Combine toppings: Slice avocado and store it in lemon juice to prevent browning. Preparing these items in advance makes it easy to assemble your bowl quickly. If you need a substitute for quinoa, try these grains: - Brown rice: Cook for about 45 minutes. - Farro: Takes around 30 minutes to cook. - Barley: Needs about 30-40 minutes of cooking. - Millet: Cooks in about 20 minutes. These options maintain a similar texture and flavor profile for your breakfast bowl. Yes, you can easily make this recipe gluten-free. Here are some tips: - Check the broth: Use vegetable broth labeled gluten-free. - Choose gluten-free grains: Quinoa is naturally gluten-free, but check other grains you use. - Watch toppings: Ensure any cheese or condiments are gluten-free. By following these steps, you can enjoy your Savory Breakfast Bowl without gluten. For the complete recipe, check out the Full Recipe section. To sum up, this guide covered all you need to make a delicious savory breakfast bowl. We explored main ingredients like quinoa, veggies, and eggs. I shared cooking tips to make perfect quinoa and eggs, plus ideas for tasty add-ins. You learned about variations like the Southwestern and Mediterranean bowls. Remember to store your leftovers properly and consider meal prep for easy mornings. Enjoy creating your bowls, and don’t hesitate to mix things up! Cooking should be fun and tasty!

Savory Breakfast Bowl

Start your day off right with this delicious Savory Breakfast Bowl that combines quinoa, fresh vegetables, and perfectly cooked eggs for a healthy and satisfying meal. Packed with flavors and nutrients, this recipe is quick to prepare in just 30 minutes. Discover how to create your own breakfast bowl and enjoy the goodness of avocado, spinach, and more. Click through to explore the full recipe and elevate your breakfast game!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

1 bell pepper, diced (any color)

1 cup cherry tomatoes, halved

1 cup spinach, chopped

4 large eggs

Salt and pepper to taste

1 avocado, sliced

1 tablespoon fresh cilantro, chopped (for garnish)

1 tablespoon feta cheese (optional)

Instructions
 

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and set aside.

    In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

      Add the diced bell pepper and cook for an additional 3 minutes, then incorporate the cherry tomatoes. Cook for another 2-3 minutes until the tomatoes soften.

        Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Season the mixture with salt and pepper to taste.

          In a separate non-stick skillet, fry the eggs to your preference (sunny side up, over easy, or scrambled).

            To assemble the breakfast bowl, scoop a generous portion of quinoa into each bowl, top with the sautéed vegetable mixture, and finally, place the fried egg on top.

              Garnish with sliced avocado, fresh cilantro, and feta cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2