Quinoa Breakfast Bowl (Gluten free)

This quinoa breakfast bowl is easy to make, packed with protein, and starts your day off on the right foot! I’m usually a sucker for a sweet breakfast option, but savory can be satisfying too! I like to keep breakfast as simple as possible. The mornings are already so busy that having a breakfast ready to go really saves me a lot of time!

It’s packed with fluffy quinoa, creamy feta, chickpeas, crunchy red onion, fresh spinach and a hard boiled egg. This Quinoa Breakfast Bowl doesn’t use any fancy ingredients. It is made with simple, easy to find ingredients that are affordable! No one wants to break the bank on breakfast ingredients. The simpler the better.

Why you’ll love this recipe

• This Quinoa Breakfast Bowl is high protein and vegetarian. Lots of protein without any meat! It is packed with protein from the quinoa and the hard boiled egg.
• This recipe is allergy friendly. This breakfast bowl is gluten free and can easily be made dairy free by using dairy free feta.
• The quinoa bowl is both refreshing and satisfying.
• The perfect way to jumpstart my day!
• This quinoa breakfast bowl is a simple recipe. It is perfect for meal prep and easy to grab when you’re on the go! Plus it doesn’t need to be heated up!

Ingredients & Substitutions

Quinoa: The perfect, naturally gluten free savory base. You can always swap it out for rice or even savory oatmeal.

Eggs: I used eggs here that I hard boiled myself, but to save time you can always buy hard boiled eggs already made. If hard boiled eggs isn’t your thing, swap in a fried egg or even a poached egg would be delicious!

Chickpeas: If chickpeas isn’t your thing, you can use white beans instead!

Red onion: Any onions works in this Quinoa Breakfast Bowl; red, white, green, or even chives.

Spinach: I used fresh spinach but if you only have frozen spinach you can use it in a pinch. Just heat it up before adding it to the bowls.

Feta cheese: Fat free feta cheese or dairy free feta cheese are great options! Love goat cheese or blue cheese? That would be delicious too!

How do I make this recipe?

First I cook the Quinoa. I rinse the quinoa thoroughly under cold running water. In a medium saucepan, I combine the rinsed quinoa, water or vegetable broth, and a pinch of salt. I Bring the mixture to a boil over medium-high heat. Once boiling, I reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the quinoa has absorbed all the liquid and the germ has separated from the kernel.

Next, I make the Hard-Boiled Eggs: I place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, remove the saucepan from the heat, cover it, and let the eggs sit for 10-12 minutes.

Then, I assemble the Quinoa breakfast Bowls: In a large bowl, I fluff the cooked quinoa with a fork. Divide the quinoa, chopped red onion, chickpeas evenly among four bowls. I add the chopped fresh spinach to each bowl. Then, I crumble the feta cheese over each Quinoa Breakfast Bowl and place two hard-boiled egg halves on top of each bowl.

Finally, I dress the bowls: I drizzle the Quinoa Breakfast Bowls with a little olive oil and lemon juice, and season with salt and pepper to taste.

Expert Tips & Tricks

• Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicier Quinoa Breakfast Bowl.
• Feel free to add other vegetables like cucumber, bell peppers, or cherry tomatoes.
• A little lemon zest over the finished Breakfast Bowls adds a bright, fresh flavor.
• Sprinkle with fresh parsley, cilantro, or dill for added freshness.
• A light vinaigrette or a tahini dressing would pair beautifully with this Quinoa Breakfast Bowl.

How do I make the perfect hard boiled egg?

I start by placing my eggs in a saucepan and covering them with cold water, ensuring they’re submerged by about an inch. I bring the water to a rolling boil, then remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes, depending on your desired yolk firmness. Then, I Immediately transfer the eggs to an ice bath to halt the cooking process and make peeling easier. Once cooled, I gently tap and peel the eggs under running cold water for smooth, perfectly cooked results!

How can I make this Quinoa Breakfast Bowl higher in protein?

• Greek Yogurt! A spoonful of plain Greek yogurt not only adds a creamy texture but also gives you more protein!
• Cottage cheese: If you don’t love quinoa you could do a cottage cheese base like this savory cottage cheese bowl here.
• Smoked Salmon: I love smoked salmon! Its savory and delicious. Flaked smoked salmon brings a savory, rich flavor and is loaded with protein.
• Tofu: For a plant-based protein boost, add crumbled or cubed tofu.
• Edamame: Adds both protein and fiber!
• Nuts and Seeds: I love sprinkling in some pumpkin seeds, sunflower seeds, or nuts.

How Do I Serve this Quinoa Breakfast Bowl?

This Quinoa Breakfast Bowl is light, refreshing, and best served cold!

How do I Store recipe?

To store, I let the Quinoa Breakfast Bowl cool completely before refrigerating in an airtight container for up to four days.

For longer storage, I love to portion into freezer-safe containers and freeze for up to 2 months.

Can I meal prep this Quinoa Breakfast Bowl?

Yes! This Quinoa Breakfast Bowl is perfect to make for a breakfast prep by making extra quinoa and extra hard boiled eggs! Then, I like to store it in individual containers so I have the right portion size ready to pull out when I am hungry.

Looking for more gluten free recipes?

If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!