Quinoa Breakfast Bowl Recipe

quinoa breakfast bowl image

Quinoa Breakfast Bowl Recipe

A nice variety for breakfast and something a little different to your usual. If you are feeling a bit unenthusiastic for breakfast recently then give this a whirl.



  • 4 tbsp olive oil
  • 1 tsp lemon juice
  • 100g quinoa
  • 2 tsp cumin
  • 1 tsp paprika
  • 300ml water
  • 4 medium free range eggs
  • 80g kalamata olives, chopped
  • 8 plum tomatoes, quartered
  • 1 medium avocado
  • Bunch fresh coriander


  • In a medium bowl mix together 1 tbsp olive oil and the lemon juice. Season with salt and pepper and set aside.
  • Heat 1 tbsp olive oil in a saucepan on medium heat. Add the quinoa, cumin, paprika and a pinch of salt and saut√© for around 2 minutes. Stir in the water and bring to a low boil. Cover and reduce to a simmer and cook for around 20 minutes or until most of the liquid has been absorbed. Fluff the quinoa up with a fork and remove from the heat, cover and let it sit.
  • Heat the remaining olive oil in a frying pan on medium/high heat and then crack in the eggs and cook for around 5 minutes until the whites are cooked. Take off the heat.
  • Pop the quinoa, olives and tomatoes into the bowl with the vinaigrette and mix well. Portion this into 4 bowls and top with a few slices of avocado in each and then the fried egg. Sprinkle with the coriander and season with salt and pepper.

Quinoa Breakfast Bowl Chart
  • Kcal: 397
  • Protein: 12.2g
  • Fats: 30.5g
  • Carbs: 16g
  • Fibre: 4.2g