Breakfast Grain Bowl
A nutritious bowl with quinoa, roasted vegetables, eggs, and avocado. This fusion breakfast combines ancient grains with modern flavors for a protein-packed, satisfying start to the day.
Time Breakdown
Ingredients (4 servings)
- 1 cupquinoarinsed
- 2 cupsvegetable broth
- 4 largeeggs
- 1 cupcherry tomatoeshalved
- 1 mediumzucchinidiced
- 1 mediumred bell pepperdiced
- 1 largeavocadosliced
- 1/2 cupfeta cheesecrumbled
- 1/4 cuppumpkin seedstoasted
- 3 tablespoonsolive oildivided
- 2 tablespoonslemon juice
- 1 teaspoondried oregano
- 1/2 teaspoongarlic powder
- 3/4 teaspoonsaltdivided
- 1/2 teaspoonblack pepperdivided
- 2 tablespoonsfresh herbsparsley or dill, chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Bring vegetable broth to a boil in a medium saucepan.
3min - 2
Add quinoa to boiling broth, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.
15min - 3
Meanwhile, toss cherry tomatoes, zucchini, and bell pepper with 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper.
3min - 4
Spread vegetables on a baking sheet and roast for 15-18 minutes until tender and lightly caramelized.
15min - 5
While vegetables roast, bring a pot of water to boil. Gently add eggs and cook for 6-7 minutes for soft-boiled.
7min - 6
Remove eggs and place in ice water. Peel when cool enough to handle.
2min - 7
Fluff quinoa with a fork and divide among 4 bowls.
1min - 8
Top each bowl with roasted vegetables, halved soft-boiled egg, avocado slices, and crumbled feta.
3min - 9
Drizzle with remaining olive oil and lemon juice. Sprinkle with pumpkin seeds and fresh herbs.
2min
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