When you want a breakfast that's hearty, satisfying, and easy to make ahead, this Quinoa Breakfast Bowl is a perfect choice. It's full of protein and fiber, comes together quickly, and includes plenty of ideas for meal prep and toppings so you can build your own bowl exactly how you like it.
Recipe review
A quick look at this recipe
- Recipe Name: Savory Quinoa Breakfast Bowl
- Ready In: 5 minutes prep, 20 minutes cook time
- Serves: 4
- Calories: 415 per serving
- Main Ingredients: Quinoa, breakfast sausage, eggs, bell pepper, onion, spinach
- Difficulty: Easy
I'll be the first to admit I'm not much of a morning person, so having breakfast ready to go makes a big difference.
Some weeks that means a batch of overnight oats, other times it's egg cups made in a muffin tin or these quinoa breakfast bowls. A good meal prep breakfast keeps me on track, even on the busiest mornings.
These bowls are one of my go-tos because they're simple, filling, and endlessly customizable. They're on of my favorite quinoa breakfast recipes.
The combination of fluffy quinoa, savory sausage, and sautéed vegetables makes them feel like something you'd order at a café. But they're easy enough to whip up at home and portion out for the week!
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Why you'll love a quinoa breakfast bowl
- Easy to make: Everything cooks in under 30 minutes, and most of it can be done while the quinoa simmers.
- Nutritious: Packed with fiber, protein, and nutrients, quinoa is a powerhouse breakfast base that's even better than oatmeal.
- Customizable: You can switch up the add-ins depending on what's in your fridge! Try different veggies, meat-free swaps, or even a poached egg on top.
- Fluffy texture: Unlike porridge-style quinoa, this version stays light and separate, so every bite has texture and flavor.
- Great for meal prep: Make a batch on Sunday and reheat portions throughout the week for an easy grab-and-go breakfast.
Ingredients
This breakfast bowl quinoa recipe uses simple, wholesome ingredients that you might already have at home! You'll find the perfect mix of protein, vegetables, and whole grains, all easy to find and prep ahead of time.
- Quinoa
- Salted butter
- Onion, red bell pepper, and garlic
- Breakfast sausage
- Spinach
- Large eggs
- Milk
- Kosher salt and pepper
Variations
These quinoa breakfast bowls are endlessly versatile. Here are just some of the substitutions and variations you can make:
- Sweet quinoa breakfast bowls: Skip the sausage and veggies. Cook the quinoa in almond milk with ground cinnamon, maple syrup, and fresh berries for a warm, oatmeal-style bowl.
- Seasonal variations: In the fall, add roasted sweet potatoes, kale, or pumpkin seeds. In the summer, try zucchini or corn.
- Use a short cut: Use microwaveable quinoa packets to cut the cooking time in half. They're perfectly cooked and ready to mix in.
- Vegetarian version: Just omit the sausage!
- Egg-free version: You can omit the eggs or replace them with scrambled tofu instead.
- Dairy-free version: Use olive oil instead of butter and swap the milk for a non-dairy option like almond or oat milk.
- Cook quinoa in stock: For added flavor, cook the quinoa in beef, chicken, or vegetable stock instead of water.
- Switch up the vegetables: Substitute your favorite veggies like mushrooms, zucchini, kale, or broccoli.
- Try different proteins: Use crumbled bacon, diced ham, pork roll, or chopped Canadian bacon instead of breakfast sausage.
How to make a savory quinoa breakfast bowl
This recipe is simple and comes together quickly. Just cook the quinoa, sauté the vegetables and sausage, scramble the eggs, and stir everything together.
Step 1: Cook the quinoa in water and set aside.
Step 2: Sauté onion, red bell pepper, garlic and breakfast sausage. Then add spinach and stir and cook until wilted.
Step 3: Add quinoa, vegetables and sausage to a bowl.
Step 4: Whisk the eggs along with a couple tablespoons cream. Whole milk or half and half work too. Cook the eggs in butter until your desired doneness.
Step 5: Add the scrambled eggs to the bowl with the quinoa, vegetables and sausage and stir to combine. Season to taste with kosher salt and pepper. Serve warm.
Amy's expert tips
- Rinse your quinoa before cooking. This removes the natural coating (called saponin) that can make quinoa taste bitter.
- Use salted butter for flavor. I almost always cook with salted butter. It seasons the vegetables and eggs as they cook, giving the bowl a richer taste.
- Don't overcook the quinoa. Once all the liquid is absorbed, remove it from the heat and fluff it with a fork to keep it light.
- Scramble the eggs low and slow. Cooking over medium-low heat helps keep the eggs creamy instead of rubbery. Overcooked eggs are my enemy!
Topping ideas
Top your scrambled eggs and quinoa bowl with some simple toppings, if you'd like! Here are some of my favorites:
- Cheese: Add shredded or grated Parmesan, cheddar, feta, or pepper jack.
- Avocado: Sliced or mashed avocado adds creaminess and healthy fats.
- Salsa or hot sauce: Top with a spoonful of your favorite salsa or a dash of hot sauce.
- Crunchy toppings: Think roasted nuts or pumpkin seeds for extra texture.
How to store breakfast quinoa
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: If I only eat a couple of the bowls during the week, I freeze the rest for up to 2 months. Either take out of the freezer the night before and store in the fridge or add an extra minute when heating from frozen.
- Reheat: Add a splash of milk or water and microwave in 30-second intervals until warmed through, stirring halfway.
- Meal prep: This bowl also works great for meal prep, just divide into portions and reheat as needed. To serve, heat for about 1 ½ minutes on 60% power in the microwave and enjoy.
- Repurpose leftovers: If you have leftovers, you can turn them into breakfast burritos or use them as a base for a quick lunch bowl with extra veggies.
Frequently asked questions
Too much water can make quinoa mushy. For fluffy quinoa, use a 2-to-1 water-to-quinoa ratio and let it sit covered for 5 minutes after cooking before fluffing with a fork.
If your quinoa tastes bitter, it probably wasn't rinsed before cooking. Rinse it thoroughly in a fine-mesh strainer to remove the bitter outer coating.
Since this savory breakfast quinoa has added ingredients that add moisture, the quinoa should not dry out. If you find that it is too dry to your liking, add a small splash of milk or water before reheating in the microwave or on the stove. This helps bring back moisture and keeps the texture fluffy.
There are three main types of quinoa: white, red, and black. White quinoa is the most common and has the lightest, fluffiest texture, which makes it great for breakfast bowls. Red quinoa has a slightly nuttier flavor and holds its shape better, so it's ideal for salads. Black quinoa is the most earthy and takes a little longer to cook, but it adds great color and texture to dishes. You can also find tricolor quinoa, which is a mix of all three!
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Savory Quinoa Breakfast Bowl
Ingredients
- 1 cup quinoa
- 2 tablespoons salted butter
- ½ cup chopped onion
- ¾ cup chopped red bell pepper
- 2 minced garlic cloves
- ⅓ pound breakfast sausage
- 1 5 ounce package fresh spinach
- 4 large eggs
- 2 tablespoons milk
- kosher salt and pepper to taste
Instructions
- In a small saucepan over medium high heat, add 2 cups of water and the quinoa. Bring to a boil, then turn the heat down to low. Cover and simmer for 15 minutes.
- In a large sauté pan over medium heat, add 1 tablespoon of butter, onion, red bell pepper, garlic and breakfast sausage. Sauté and break the sausage up into small pieces. Cook until the vegetables are softened and the sausage is cooked through, about 5 to 6 minutes. Add the spinach and stir until it's wilted.
- In a large bowl, add the cooked quinoa and sauteed vegetables and sausage.
- Add the remaining tablespoon of butter to the same sauté pan. Adjust the heat to medium low. Crack the eggs in a bowl and add the milk. Whisk to combine. Add the beaten eggs to the pan. Season with kosher salt and pepper. Let the eggs cook for a minute or so then begin to stir and scramble. Cook the eggs for 3 to 4 minutes or to your desired doneness. Add the scrambled eggs to the bowl with the quinoa, vegetables and sausage.
- Stir the ingredients to combine. Season to taste with kosher salt and pepper. Serve warm.
Video
Notes
- For added flavor, cook the quinoa in either beef, chicken or vegetable stock instead of water.
- Substitute your favorite vegetables in this hearty breakfast bowl. Try mushrooms, zucchini, kale, or broccoli.
- Try crumble bacon, diced ham, diced pork roll or chopped Canadian bacon in place of the breakfast sausage.
- Add in some shredded or grated cheese. Tasty options are Parmesan, cheddar, feta and pepper jack.
Nutrition
Cherese says
I enjoyed making and eating this quinoa breakfast bowl! Used black quinoa and used some of the sausage mix to bake egg white bites which put atop my quinoa scramble.
Amy Casey says
I'm so glad you enjoyed my recipe Cherese. I love that this quinoa bowl reheats so well. Have you tried these Quinoa Egg Cups yet?
patricia says
I made a big mistake. I accidentally doubled the recipe. I have so much. I tasted it when I was finished with it. Guess I'll have to let you know how I like it tomorrow. Right now it seemed under-seasoned but it looks appetizing. As I said, I have so much. I will be freezing a lot. It will be a much better breakfast than what I have been eating. Looking forward to it.
Amy Casey says
Whoa! Thank goodness it freezes so well. I always advise to season to taste as everyone likes their dishes seasoned a different way.
LaKita says
This breakfast bowl is so easy to make, filling, and delicious! I prepared enough to last me throughout the week so I don't have to think about breakfast this coming week.
Amy Casey says
Don't you love have breakfast ready and waiting in the morning? I do!!
Leslie says
I like your idea of adding any kind of veggie to this but I specifically liked the idea of adding zucchini! Great versatile recipe!
Amy Casey says
Thank you Leslie!
Adriana says
I am on a very strict diet, and I sometimes run out of ideas about what to eat for breakfast. I love this bowl! Hearty option and packed with protein.
Amy Casey says
I'm so glad you enjoyed my recipe Adriana.
Amanda Mason says
I made this mid-week for some meal planning and it's so good! Not only is it simple to make but I'm so glad it makes a lot so I can eat on it throughout the week!!
Amy Casey says
Meal prep is the BEST!
Tracy says
This quinoa in this is so delicious and so hearty and healthy! We absolutely loved this to start our day!
Amy Casey says
That's great to hear Tracy!
Colleen says
This breakfast bowl is perfect for meal prep and a delicious start to the day. It's even great for lunch! Thanks for sharing.
Amy Casey says
You are welcome Colleen!