This quinoa bowl has it all. Roasted grape tomatoes, crispy bacon, fresh arugula, and a creamy Dijon sauce for a filling breakfast.
With a poached egg on top and crunchy pistachios, it’s the perfect mix of flavors and textures. This recipe is perfect for any meal. It is fresh, simple, and packed with bold flavors you’ll love!
In the daily rush, it is so easy to fall into the habit of preparing the same old breakfast ideas.
What does your breakfast routine look like? If it’s more of the same old cereal, toast, and coffee, consider switching things up with a quinoa breakfast bowl.
Here is Why You Will Love This Breakfast
- Great balance of flavors.
- It is a great switch from an ordinary breakfast.
- Easy to customize with your favorite toppings.
- Gluten-free
If you’re looking for more quinoa breakfasts, try our quinoa breakfast muffins, or our quinoa and black bean breakfast burger.
The Ingredients
Here is the list of ingredients you will need for this hot, savory quinoa breakfast.
- Quinoa. You can use any kind of quinoa: white, red, tri-color.
- Grape tomatoes.
- Bacon. Cooked crispy (or however you prefer).You can substitute with ham or sausage links.
- Arugula. You could also use spinach, endive, or watercress.
- Scallions. Also known as green onions.
- Pistachios. Or substitute with almond slivers.
- Eggs. Increase the amount of eggs if desired.
- Sour cream or Greek yogurt. The base for the sauce.
- Mayonnaisse. The mayonnaise adds richness and body to the sauce but if you are not a fan of mayo, substitute with some olive oil.
- Lemon juice. For the sauce.
- Dijon. Also for the sauce.
You will also want olive oil, salt, and pepper
How To Make It
This is a quick overview so you can see how easy it is to make this breakfast bowl. Scroll down to the printable recipe card for all the details.
- Roast the tomatoes in the oven.
- Rinse and cook the quinoa.
- Poach the eggs.
- Add hot quinoa to serving bowls and layer all the toppings over the quinoa.
- Mix the sauce in a dish and drizzle over the breakfast quinoa.
We roasted the grape tomatoes for 20-minutes and while they were in the oven, we cooked the quinoa. The quinoa was portioned into bowls with tomatoes, green scallions, arugula, bacon, and nuts. Then the bowl was topped off with a three-minute poached egg and drizzled with a creamy sauce.
This filling quinoa breakfast is worth repeating.
What is Quinoa?
Quinoa is an ‘ancient grains’ dating back 4000 years. Actually, it is a seed rather than a grain and it is gluten-free, which is good news to all gluten-free lovers.
There are many varieties of quinoa but the most common are white, black and red. Quinoa has a natural coating that requires an easy cold-water rinse to remove before cooking.
If left un-rinsed it will leave the cooked quinoa with a bitter taste. Quinoa cooks quickly, which means it works for your breakfast when you are in a rush.
You can have this quinoa breakfast bowl sitting in front of you in less time than it takes to stir up, cook, and serve a batch of waffles, pancakes, or French toast.
More Breakfast Ideas
Einkorn Breakfast Pilaf with Poached Egg
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Quinoa Breakfast Bowl
Ingredients
- 1 cup quinoa
- 1 pint grape tomatoes
- 1 tablespoon olive oil
- salt and fresh pepper
- 8 thick slices bacon cooked
- 4 cups fresh arugula
- 1 bunch green scallions thinly sliced
- 1 cup roasted pistachios or nuts of your choice
- 4 large eggs
For the Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup lemon juice freshly squeezed
- Salt and pepper to taste.
Instructions
- Preheat the oven to 400 degrees F.
- Add the tomatoes to a baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper. Roast for 15 minutes, until the tomatoes are soft. Transfer the tomatoes to a small plate.
- While the tomatoes are roasting, add the quinoa to a fine-mesh strainer and rinse under cold tap water swishing around with your hand to get that bitter coating washed off. Add the quinoa to a small saucepan, stir in 2 cups of water or broth, bring to a rolling boil. Turn heat down to the lowest setting, cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered then fluff with a fork.
- Fill a medium-sized saucepan with water and bring to a boil, reduce to the lowest temperature and carefully add 4 eggs and simmer for 3-minutes, or until preferred doneness.
- Meanwhile, divide the quinoa, hot tomatoes, bacon, arugula, scallions and pistachios between 4 bowls.
- In a small dish Add the sour cream, mayonnaise, Dijon mustard and lemon juice and whisk together until smooth.
- Remove the poached eggs from the simmering water and add one egg to each bow. Serve with the sauce.
