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.

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, lunch, Snack

Cuisine American

Servings servings

Calories 489 kcal

Ingredients

1 cup quinoa rinsed
2 cups water or vegetable broth
Pinch of salt
4 large eggs
15 oz chickpeas rinsed and drained
1/2 red onion finely diced
4 cups fresh spinach roughly chopped
4 ounces feta cheese crumbled
olive oil
lemon juice
salt and pepper to taste

Instructions

Cooking the Quinoa: Rinse the quinoa thoroughly under cold running water. In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and a pinch of salt.
Bring the mixture to a boil over medium-high heat. Once boiling, 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.
The quinoa should look fluffy and tender. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
Making the Hard-Boiled Eggs: 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 (10 minutes for softer yolks, 12 for firmer). Immediately transfer the eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let them cool for at least 5 minutes.
Gently tap the eggs on a hard surface to crack the shells all over. Peel the eggs under running cold water. Slice each egg in half.
Assembling the Quinoa breakfast Bowls: In a large bowl, fluff the cooked quinoa with a fork. Divide the quinoa evenly among four bowls. Divide the rinsed and drained chickpeas evenly among the bowls, placing them on top of the quinoa. Distribute the diced red onion evenly among the bowls. Add the chopped fresh spinach to each bowl. Crumble the feta cheese over each bowl. Place two hard-boiled egg halves on top of each bowl.
Dress the bowls: Drizzle with a little olive oil and lemon juice, and season with salt and pepper to taste. Serve the Quinoa breakfast Bowls immediately.

Nutrition

Calories: 489kcalCarbohydrates: 62gProtein: 27gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 189mgSodium: 419mgPotassium: 814mgFiber: 12gSugar: 6gVitamin A: 3205IUVitamin C: 11mgCalcium: 269mgIron: 7mg

Keyword dairy free option, gluten free, meal prep

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