Savory Tomato and Basil Quinoa Breakfast Bowl (Printable Version)
A protein-packed Mediterranean morning bowl with fluffy quinoa, cherry tomatoes, and fresh basil for a nutritious start.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup baby spinach leaves
05 - 1 small shallot, finely chopped
→ Dairy & Eggs
06 - 2 large eggs
07 - 2 tbsp feta cheese, crumbled
→ Herbs & Seasonings
08 - 1/4 cup fresh basil leaves, chopped
09 - 1 tbsp olive oil
10 - 1/2 tsp sea salt
11 - 1/4 tsp freshly ground black pepper
12 - Pinch of red chili flakes
# How to Make It:
01 - Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - Heat olive oil in a skillet over medium heat. Add shallot and sauté for 2 minutes until softened.
03 - Add cherry tomatoes and cook for 3–4 minutes, until they begin to soften. Stir in spinach and cook until wilted, about 1 minute. Season with salt, pepper, and optional chili flakes.
04 - Poach or fry eggs to your liking.
05 - Divide quinoa between two bowls. Top with sautéed vegetables, eggs, and sprinkle with feta and fresh basil. Serve immediately.
# Expert Advice:
01 -
- The warm quinoa base keeps you satisfied through lunch without that heavy breakfast weight
- You can prep the grains ahead and this comes together in under ten minutes
- Fresh basil in the morning feels unexpectedly luxurious
02 -
- Quinoa needs thorough rinsing or it will taste bitter no matter how well you season it
- The vegetables cook quickly so keep an eye on them to avoid turning the spinach into mush
- Eating this immediately matters—the texture changes as it sits
03 -
- Let the quinoa rest off the heat before fluffing for the lightest texture
- Tear basil by hand instead of chopping for the best flavor release