Savory Spring Vegetable Quinoa Bowl (Printable Version)
A fresh, wholesome breakfast bowl with fluffy quinoa, vibrant spring vegetables, and a perfectly cooked egg for protein-packed morning energy.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, halved
05 - 1 cup cherry tomatoes, halved
06 - 1 cup baby spinach
07 - 2 tablespoons red onion, finely diced
→ Eggs
08 - 4 large eggs
→ Garnishes & Seasonings
09 - 2 tablespoons extra-virgin olive oil
10 - 1 clove garlic, minced
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh dill, chopped (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 1/4 cup crumbled feta cheese (optional)
15 - 1/4 teaspoon crushed red pepper flakes (optional)
# How to Make It:
01 - Bring quinoa and water (or broth) to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add red onion and garlic, sauté for 1 minute until fragrant.
03 - Add asparagus and sugar snap peas to the skillet. Cook for 3-4 minutes, stirring occasionally, until crisp-tender. Stir in cherry tomatoes and spinach; sauté for 2 more minutes until tomatoes are softened and spinach is wilted. Season with salt and pepper.
04 - Heat remaining 1 tablespoon olive oil in a separate nonstick pan over medium heat. Crack in eggs and cook to desired doneness (sunny side up or over easy recommended). Season with salt and pepper.
05 - Divide cooked quinoa between 4 bowls. Top each with sautéed vegetables and one egg. Sprinkle with chives, dill, feta cheese, and red pepper flakes if using. Serve warm.
# Expert Advice:
01 -
- Its the breakfast that finally makes you feel like you have your life together, even if youre eating it in pajamas
- The yolk creates its own creamy sauce when you break it, turning grain and veg into something velvety and luxurious
02 -
- Do not overcrowd the pan when cooking the vegetables or they will steam instead of getting those nice golden edges
- Crack each egg into a small bowl first before sliding it into the hot pan to prevent broken yolks
03 -
- Stir a squeeze of fresh lemon juice into the cooked quinoa before assembling for brightness that ties everything together
- Use a wide spatula to transfer the eggs so they do not break on the journey from pan to bowl