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Serves 4

Quinoa Breakfast Bowl

A nice variety for breakfast and something a little different to your usual. If you are feeling a bit unenthusiastic for breakfastrecently 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 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 lemon juice. Season with salt and pepper, then set aside.
  • Heat 1 tbsp olive oil in a saucepan over medium heat. Add the quinoa, cumin, paprika, and a pinch of salt. Sauté for about 2 minutes.
  • Stir in the water and bring it to a low boil. Cover and reduce the heat to simmer. Cook for approximately 20 minutes or until most of the liquid has been absorbed.
  • Fluff the quinoa with a fork and remove it from the heat. Cover and let it sit.
  • Heat the remaining olive oil in a frying pan over medium/high heat. Crack in the eggs and cook for around 5 minutes until the whites are cooked. Remove from the heat.
  • In the bowl with the vinaigrette, combine the quinoa, olives, and tomatoes. Mix well.
  • Portion the mixture into 4 bowls and top each with a few slices of avocado and a fried egg.
  • Sprinkle with fresh coriander and season with salt and pepper. Serve and enjoy!
  • Calories: 407 kcal
  • Protein: 12g
  • Fats: 30g
  • Carbohydrates: 18g
  • Fibre: 4.8g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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