Quinoa Breakfast Bowl with Roasted Vegetables and a Poached Egg Recipe

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Quinoa Breakfast Bowl with Roasted Vegetables and a Poached Egg Recipe:


  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup fresh spinach
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 large eggs
  • 1 tablespoon white vinegar (for poaching the eggs)
  • Optional toppings: Avocado slices, fresh herbs, hot sauce


  1. Cook the Quinoa:
    • Rinse the quinoa under cold water.
    • In a medium saucepan, combine the quinoa and water or vegetable broth.
    • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
    • Remove from heat and fluff the quinoa with a fork.
  2. Roast the Vegetables:
    • Preheat your oven to 400°F (200°C).
    • In a large bowl, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, dried oregano, salt, and pepper.
    • Spread the vegetables in a single layer on a baking sheet.
    • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
  3. Prepare the Spinach:
    • In the last few minutes of roasting, add the fresh spinach to the baking sheet and roast until wilted, about 2-3 minutes.
  4. Poach the Eggs:
    • Fill a medium saucepan with water and bring it to a gentle simmer.
    • Add the white vinegar to the simmering water.
    • Crack one egg into a small bowl.
    • Create a gentle whirlpool in the water with a spoon and carefully slide the egg into the center.
    • Poach the egg for about 3-4 minutes, or until the white is set and the yolk is still runny.
    • Remove the poached egg with a slotted spoon and drain on a paper towel.
    • Repeat with the second egg.
  5. Assemble the Breakfast Bowl:
    • Divide the cooked quinoa between two bowls.
    • Top with the roasted vegetables and a poached egg.
    • Add any optional toppings like avocado slices, fresh herbs, or a drizzle of hot sauce.
  6. Serve:
    • Serve the quinoa breakfast bowls immediately while the eggs are warm and the vegetables are fresh.

Image for illustration purposes only. Source: Pixabay