Savory Zucchini Herb Quinoa Bowl (Printable Version)
A wholesome breakfast bowl with quinoa, zucchini, fresh herbs, and a perfectly cooked egg for a nourishing morning meal.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or low-sodium vegetable broth
→ Vegetables
03 - 1 medium zucchini, diced
04 - 1 small shallot, finely chopped
05 - 1 cup baby spinach leaves
→ Herbs & Seasonings
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 tablespoon chives, chopped
09 - 1/2 teaspoon sea salt, plus more to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Dairy & Eggs
12 - 2 large eggs
13 - 2 teaspoons olive oil
14 - 1/4 cup feta cheese, crumbled (optional)
→ Garnishes
15 - 1 tablespoon toasted pumpkin seeds or sunflower seeds
16 - 1 lemon wedge, for serving
# How to Make It:
01 - Combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
02 - Heat 1 teaspoon olive oil in a skillet over medium heat. Add shallot and sauté for 2 minutes until fragrant. Add diced zucchini and cook for 5 minutes, stirring occasionally, until tender and lightly golden.
03 - Add baby spinach to the skillet and cook for 1-2 minutes until wilted. Season with salt, pepper, and red pepper flakes if using. Stir in the fresh herbs (parsley, dill, and chives) until evenly distributed.
04 - In a separate nonstick skillet, heat the remaining 1 teaspoon olive oil over medium heat. Crack in the eggs and cook to desired doneness. Sunny side up or over easy recommended for runny yolks that complement the bowl.
05 - Divide cooked quinoa between two bowls. Top each with sautéed vegetable mixture and a cooked egg. Sprinkle with crumbled feta cheese and toasted pumpkin seeds.
06 - Serve immediately with a fresh lemon wedge on the side. Squeeze lemon juice over the bowl just before eating to brighten the flavors.
# Expert Advice:
01 -
- The way quinoa soaks up all those herb flavors makes every bite feel like someone really cared about making your morning special
- A runny yolk creates its own sauce, turning grain into something rich and satisfying without needing heavy ingredients
02 -
- Quinoa continues absorbing liquid as it sits, so if making ahead, keep some extra warm water or broth to loosen it before serving
- The difference between good and great here is squeezing that lemon at the very end, not during cooking
03 -
- Listen for the quinoa to hiss slightly when done—thats the water fully absorbed and grains ready to fluff
- Toast your pumpkin or sunflower seeds in the same pan after cooking vegetables to pick up all those flavorful browned bits