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A colorful savory quinoa breakfast bowl topped with a jammy soft-boiled egg, sliced avocado, and black beans.

Savory Quinoa and Egg Breakfast Bowl

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa, rinsed
  • 2 cups water or vegetable broth
  • 4 large egg s
  • 1 tablespoon olive oil
  • 15 oz can black beans, drained and rinsed
  • 5 oz fresh baby spinach
  • 1 ripe avocado , sliced
  • 1/2 cup Greek yogurt, plain
  • 1/4 cup pumpkin seeds (pepitas)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Method
 

  1. In a medium saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  2. Bring a small pot of water to a boil. Carefully lower eggs into the water and boil for 6.5 minutes for jammy yolks. Immediately transfer to an ice bath, let cool, then peel and halve.
  3. In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted, approximately 2 minutes. Season with salt and pepper.
  4. Warm the black beans in a small saucepan or microwave, seasoning with smoked paprika.
  5. Assemble bowls by dividing cooked quinoa into four portions.
  6. Top each bowl with equal parts sautéed spinach, black beans, one halved egg, and sliced avocado.
  7. Garnish with a dollop of Greek yogurt and a sprinkle of pumpkin seeds before serving.