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Quinoa Breakfast Bowl

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Total Time
Prep/Total Time: 30 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Karen Kelly, Germantown, Maryland

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

—Karen Kelly, Germantown, Maryland

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Test Kitchen Approved

Quinoa Breakfast Bowl

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Prep Time 15 min
Cook Time 15 min
Yield 1 serving

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa, rinsed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 large egg
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup loosely packed basil leaves
  • 1/2 medium ripe avocado, peeled and sliced
  • Balsamic glaze
Text Ingredients

Directions

  1. Place water in a small saucepan. Bring to a boil; add quinoa and 1/8 teaspoon each salt and pepper. Reduce heat; cover and simmer until tender, 12-15 minutes.
  2. Meanwhile, heat a small nonstick skillet over medium-high heat. Break egg into pan; reduce heat to low. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook egg until white is set and yolk begins to thicken, turning once if desired.
  3. Fluff quinoa with a fork; place in a serving bowl. Top with tomatoes, basil, avocado and cooked egg. Drizzle with balsamic glaze, or serve glaze on the side.

Nutrition Facts

1 bowl: 411 calories, 19g fat (3g saturated fat), 186mg cholesterol, 674mg sodium, 46g carbohydrate (4g sugars, 10g fiber), 17g protein.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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