Looking for a wholesome way to kickstart your day? This savory Whole 30 breakfast quinoa bowl is just what you need. Packed with protein and flavor, it’s designed to fuel your morning and keep you satisfied until lunch.
This recipe transforms simple ingredients into a delightful breakfast that feels indulgent without compromising your Whole 30 goals. Imagine waking up to a warm, nutritious bowl that’s not only good for you but also bursting with taste.
Whether you’re meal prepping for the week or whipping up something quick for a busy morning, this quinoa bowl is versatile and easy to customize.
Wholesome Quinoa Base
Quinoa serves as the perfect foundation for a nourishing breakfast bowl. This ancient grain is not only gluten-free but also packed with protein, making it an excellent choice to fuel your morning.
To prepare, rinse the quinoa thoroughly before cooking. This step removes the natural coating that can impart a bitter taste. Cooking it in vegetable broth enhances its nutty flavor, creating a rich base for the vibrant toppings that will follow.
Colorful Sautéed Vegetables
Bright, sautéed vegetables add vitality and flavor to your breakfast bowl. Diced bell peppers and zucchini, sautéed until tender, contribute both texture and a pop of color.
Start by heating olive oil in a skillet, then add onions and garlic for a fragrant base. Once they become translucent, toss in the bell peppers and zucchini. The sizzling sounds and rich aromas will fill your kitchen, creating an inviting atmosphere before you even sit down to eat.
Cooked to Perfection: The Egg
A perfectly cooked egg is the crowning glory of this breakfast bowl. Whether you prefer your egg sunny-side-up, poached, or scrambled, it adds a creamy richness that complements the entire dish.
Cooking the egg to your liking only takes a few minutes, so you can time it to be ready when your quinoa and veggies are prepared. A sprinkle of salt and pepper enhances its flavor, making it even more delightful.
Garnishing the Bowl
The finishing touch to this breakfast bowl lies in the garnishes. Fresh herbs not only elevate the dish visually but also bring a burst of freshness with each bite.
Chop some parsley or cilantro and sprinkle it generously over your assembled bowl. This simple addition transforms the presentation and enhances the flavor profile, making every spoonful a refreshing experience.
Serving Suggestions
This vibrant breakfast bowl can be served immediately for a warm, cozy start to your day. Place it on a rustic wooden table to create a warm atmosphere that invites leisurely enjoyment.
It’s also a versatile dish. Feel free to customize the vegetables according to your taste or seasonal availability. You can even prepare it in advance, making it a practical option for busy mornings when you still crave something wholesome.
Nutritional Benefits
This breakfast bowl is not just visually appealing; it also packs a nutritious punch. With approximately 300 calories per serving, it offers a balanced mix of protein, healthy fats, and carbohydrates.
The combination of quinoa, vegetables, and eggs ensures you’ll feel satisfied and energized throughout the morning. This meal aligns well with Whole 30 principles, providing wholesome ingredients without any processed additives.
Nourishing Whole 30 Breakfast Quinoa Recipe
This Whole 30 breakfast quinoa bowl combines fluffy quinoa, sautéed vegetables, and a perfectly cooked egg for a balanced and satisfying meal. The taste is hearty and savory, bringing together the nuttiness of quinoa with the freshness of veggies and the richness of the egg.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small zucchini, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 large eggs
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until translucent. Add the bell pepper and zucchini, and sauté until tender, about 5-7 minutes.
- Cook the Eggs: In a separate pan, cook the eggs to your liking (poached, fried, or scrambled). Season with salt and pepper.
- Assemble the Bowl: Divide the quinoa among serving bowls, top with sautéed vegetables, and place a cooked egg on top.
- Garnish: Add fresh herbs if desired, and serve immediately.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 bowls
- Calories: 300kcal
- Fat: 12g
- Protein: 15g
- Carbohydrates: 35g