Quinoa Breakfast Bowl
Published Jan 31, 2026
Savory quinoa breakfast bowl with mushrooms, spinach, and poached eggs. A filling way to use quinoa for breakfast.
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Go savory for breakfast with quinoa bowls!
Quinoa is one of my favorite grains, and I it doesn’t get nearly enough love at breakfast. I cook it all the time for lunch and dinner, so using it in a quinoa breakfast bowl just makes sense to me. This one leans savory with mushrooms, spinach, and a runny egg on top, and it’s the kind of breakfast that keeps me full for hours. If you’re bored of oatmeal but still want something warm and hearty in the morning, this quinoa breakfast bowl is an easy swap that doesn’t feel like a stretch.
Happy Cooking!
– Yumna
Quinoa Breakfast Bowl Ingredients
- Quinoa: Here’s a quick tutorial on how to cook quinoa. Use your favorite color, or a blend!
- For the filling: You’ll sauté finely chopped red onions and mushrooms, add baby spinach, and season with salt, pepper, and oregano. You can use any onion you have, add or remove anything as well.
- Eggs: If you need help, read my tips on how to poach eggs.
- For serving: I like to finish each quinoa breakfast bowl with a pinch of salt and a drizzle of olive oil. And I like to add some raw elements, like sliced grape tomatoes and sliced avocado!
How to Make Quinoa Breakfast Bowls
Quinoa Breakfast Bowl
Savory quinoa breakfast bowl with vegetables and poached eggs, made with cooked quinoa and simple ingredients.
Ingredients
- 1 tablespoon olive oil plus more for serving
- ½ red onion chopped
- 1 cup chopped mushrooms
- 2 cups cooked quinoa from about 2/3 cup dry
- 2 cups baby spinach
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 4 large eggs
- Toppings: sliced avocado and tomatoes
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 5–6 minutes, or until the vegetables are softened.
- Stir in the cooked quinoa, spinach, ½ teaspoon of salt, black pepper, and oregano. Cook for 2–3 minutes, or until the spinach is wilted. Divide the warm quinoa-spinach mixture between two bowls.
- Bring a medium saucepan of water to a gentle simmer. Crack each egg into a small bowl, swirl the water, and gently slip the eggs in one at a time. Poach for about 3 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon, and add two eggs on top of each bowl.
- Sprinkle the remaining salt on top of the poached eggs, drizzle with olive oil, and serve immediately.
Equipment
Notes
- My Top Tip: Poaching eggs is tricky! Don’t worry if they don’t come out perfectly. Read more of my tips on how to poach eggs.
- Storage: If you have leftover quinoa mixture, store it in an airtight container in the fridge for 4–5 days. Reheat on the stove over medium heat until warmed through. Add a splash of water while heating to help loosen it up. Serve with fresh poached eggs! Freezing is not recommended.
Nutrition
Serving: 1bowl, Calories: 243kcal, Carbohydrates: 26g, Protein: 13g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 186mg, Sodium: 677mg, Potassium: 510mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1687IU, Vitamin C: 5mg, Calcium: 68mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Cook the quinoa in broth. It’s more flavorful than water!
- Make the eggs your way: These bowls taste delicious with fried eggs that are sunny side up, over easy, over medium, and over hard. You could even use scrambled eggs if that’s your favorite way to eat them! Or even make hard boiled eggs in the air fryer and cut them in half.
- Finish with a drizzle: Instead of olive oil, try chili oil, chili crisp, Greek yogurt sauce, or homemade pesto.
Recipe Tips
- Keep the quinoa warm. Don’t let it get cold while you’re poaching the eggs. Warm quinoa helps the egg yolk melt into the bowl and taste even better.
- Add toppings, but not too many. Sliced grape tomatoes and avocado are nice additions. But if you add too many things, you might overwhelm the quinoa and eggs instead of enhancing them.
