Savory Breakfast Quinoa Recipe

Reinvent your morning with this comforting savory breakfast quinoa recipe, topped with eggs, avocado, & sauteed veggies! A fun, nutritious, & quick breakfast bowl you can prep in 15 minutes, and a great way to repurpose leftover quinoa.

Prep Time 5 mins

Cook Time 25 mins

serving: 1 bowl

calories: 448kcal

carbohydrates: 47.1g

protein: 17.7g

fat: 14.5g

sodium: 186mg

fiber: 11g

sugar: 12.5g

Savory Quinoa

1 cup cooked quinoa (⅓ cup dry quinoa + ⅔ cup water)

Drizzle of oil

1 Tbsp chopped onion

½ cup sliced mushrooms

1 cup fresh spinach

¼ cup cherry tomatoes, halved

3 Sunsweet Amaz!n Prunes, diced

Squeeze of lemon juice

Pinch of garlic powder

Pinch of salt

Optional Toppings, For Serving

1 egg, poached or fried

¼ avocado, sliced

Cook quinoa according to package directions (or see instructions below).

Heat oil in a pan over medium heat. Add onion and mushrooms, seasoning to taste with salt. Cover and allow mushrooms to reduce for 3-5 minutes.

Once reduced, add spinach, cooked quinoa, and tomatoes and stir to combine. Cover and cook 3-4 minutes, until spinach wilts and everything is warmed through.

Add prunes, lemon juice, garlic powder, and salt and mix until integrated.

Serve savory quinoa with a fried or poached egg, sliced avocado, or whatever you like!

Yields 1 breakfast quinoa bowl.

To Cook Quinoa:

Rinse quinoa in a fine mesh sieve with cold water. (Optional, but this can help remove any bitterness and make your quinoa taste nuttier.)

Add quinoa to a pot over medium-high heat and toast for 2 minutes, until fragrant. Stir regularly so it doesn’t burn!

Add water, turn up the heat, and bring to a rolling boil.

Reduce the heat, cover, and simmer until all liquid has evaporated (~15 minutes).

Let cooked quinoa stand for 5 minutes, then fluff with a fork and season to taste.

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