Quinoa Breakfast Bowls
Quinoa Breakfast Bowls are a fresh and wholesome way to start your day. They’re packed with fluffy, protein-rich quinoa combined with your favorite fruits, nuts, and a touch of sweet…
Tip: save now, cook later.Quinoa Breakfast Bowls are a fresh and wholesome way to start your day. They’re packed with fluffy, protein-rich quinoa combined with your favorite fruits, nuts, and a touch of sweet honey or maple syrup. The mix of textures—from the soft quinoa to the crunchy nuts and juicy fruit—makes every bite interesting and satisfying.
I love making these bowls on busy mornings because they come together quickly and keep me full for hours. I usually prep the quinoa the night before and then just add whatever toppings I’m in the mood for. Sometimes I go for bananas and almonds, other times berries and a sprinkle of cinnamon. It’s super easy to customize, which keeps breakfast fun and never boring.
One of my favorite ways to enjoy this bowl is with a dollop of yogurt and a drizzle of nut butter on top. It feels like a little morning treat that also gives me good energy. If you haven’t tried quinoa for breakfast yet, this recipe is a great place to start—it’s simple, bright, and something I always look forward to eating.
Key Ingredients & Substitutions
Quinoa: Using a mix of red and white quinoa gives a nice texture and color. If you don’t have quinoa, try couscous or bulgur as a grain base.
Plantain: Ripe plantains bring a sweet, soft contrast. If you can’t find them, try sweet potatoes or roasted butternut squash for a similar sweet note.
Kale: I like kale for its tenderness and earthiness when sautéed. Spinach or Swiss chard works well too if you want a milder green.
Eggs: Eggs add protein and creaminess. For a vegan option, try tofu scramble or chickpea flour omelette for that hearty feel.
Fruit & Nuts: Blueberries and pomegranate add freshness and brightness. Use any berries or chopped apple instead. For nuts, cashews or peanuts give crunch, but walnuts or almonds work great too.
How Do I Get Perfectly Caramelized Plantains Every Time?
Caramelizing plantains can be tricky but here’s how I do it to get them golden and sweet:
- Use ripe plantains—they should be yellow with some black spots for sweetness.
- Heat the skillet on medium and add olive oil.
- Cook slices for 3-4 minutes each side without moving them too much. This helps form a nice crust.
- Don’t overcrowd the pan; cook in batches if needed for even browning.
Watch them closely so they don’t burn. The goal is to get a deep golden color with soft centers.
Equipment You’ll Need
- Medium saucepan – perfect for cooking quinoa evenly without sticking.
- Fine mesh strainer – helps rinse quinoa well to remove bitterness.
- Large skillet – great for sautéing kale and caramelizing plantain slices all in one pan.
- Non-stick frying pan – ideal for cooking eggs without them sticking or breaking.
- Spatula – useful for flipping plantains and eggs gently.
Flavor Variations & Add-Ins
- Swap kale for spinach if you prefer a softer, milder green in your bowl.
- Add cooked sausage or bacon for extra protein and a smoky twist.
- Top with feta or goat cheese to add creaminess and a tangy flavor.
- Sprinkle cinnamon or nutmeg on plantains before sautéing for a warm, sweet spice.
Quinoa Breakfast Bowls
Ingredients You’ll Need:
For the Base:
- 1 cup quinoa (mixed red and white if possible)
- 2 cups water or vegetable broth
For the Toppings:
- 2 large eggs
- 1 medium ripe plantain, sliced
- 1 cup kale, chopped
- 1/2 cup blueberries
- 1/4 cup pomegranate arils
- 2 tbsp chopped nuts (e.g., cashews or peanuts)
- 1 tbsp olive oil (for sautéing kale and plantain)
- Salt and pepper to taste
- Optional: maple syrup or honey for drizzling
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. Most of the time is simmering the quinoa and sautéing the plantains and kale, while the eggs only take a few minutes to cook.
Step-by-Step Instructions:
1. Cooking the Quinoa:
First, rinse the quinoa under cold water using a fine mesh strainer to remove its natural bitterness. Then, bring 2 cups of water or vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until tender and the liquid is fully absorbed. Fluff it gently with a fork and set aside.
2. Preparing the Kale and Plantains:
While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale, season with a pinch of salt and pepper, and sauté for 3 to 5 minutes until it’s wilted and tender. Remove the kale and set it aside. Next, in the same skillet, add a bit more oil if needed and add the sliced plantains. Cook them for about 3 to 4 minutes on each side until they are golden brown and caramelized. Remove the plantains and set aside.
3. Cooking the Eggs:
In a separate pan, fry the eggs sunny-side up or cook them to how you like. Season with salt and pepper to taste.
4. Assembling the Bowls:
Divide the cooked quinoa evenly between two bowls. Around the quinoa, place the sautéed kale, caramelized plantain slices, fresh blueberries, pomegranate arils, and chopped nuts. Finally, place a fried egg in the center of each bowl. If you like, drizzle a little maple syrup or honey over the top for a sweet touch.
5. Serve and Enjoy!
Your delicious, healthy quinoa breakfast bowls are ready! Serve immediately and enjoy a colorful, nutritious start to your day.
Can I Use Frozen Quinoa for This Recipe?
Quinoa is usually sold dried, so frozen quinoa isn’t common. Stick to dried quinoa and rinse it well before cooking for the best texture and flavor.
Can I Make Quinoa Breakfast Bowls Ahead of Time?
Yes! You can cook the quinoa and prep the toppings in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat the quinoa and plantains gently before assembling.
What Can I Substitute for Plantains?
If plantains aren’t available, sweet potatoes or roasted butternut squash slices are tasty alternatives that add a similar sweetness and texture.
How Do I Store Leftover Bowls?
Keep leftovers in the fridge in separate containers for up to 3 days. The eggs are best eaten fresh, so you might want to cook new ones when serving leftovers.