I Adore This Healthy Quinoa Breakfast Bowl Recipe With Eggs And Roasted Tomatoes

I made this Quinoa Breakfast Bowl with Eggs and Roasted Tomatoes all for myself. Ken doesn’t like this type of breakfast food. He’s more of a pancakes and coffee cake fan. That’s not to say that I don’t like pancakes and coffee cake. I do. BUT, I cannot stuff my face with those every single day or I would be as huge as a house. Somehow Ken is not as huge as a house. I need to figure out his secret to not always eating healthy, not always exercising and not being as huge as a house.

This is a recipe for one but you can easily double, triple or quadruple it if you’re feeding more than just yourself. This recipe requires very little prep work. If you don’t have any leftover quinoa hanging out in your fridge, you can easily make some in a rice cooker. If you don’t have a rice cooker, GO TO THE STORE NOW and get one! It will make your life so much easier when it comes to cooking rice and quinoa. This gal doesn’t have time to watch a pot of rice or quinoa. I’m sure you don’t, either.

OH, another convenient perk to this recipe – you can make it and take it. I do it all the time. I throw all of the ingredients in a container and take it to work with me. Breakfast and coffee at the work desk. Word.

Skip to My Special Recipe!

Why This Quinoa Breakfast Bowl Recipe Works

Breakfast bowls have become incredibly popular, and for good reason. They are a fantastic way to pack a ton of nutrients into your first meal of the day. Quinoa, in particular, has become a star player because it is a complete protein, meaning it has all nine essential amino acids. It’s also packed with fiber, which keeps you feeling full and satisfied all morning long.

Many quinoa breakfast bowl recipes lean sweet, with berries and maple syrup. Others that aim for savory can sometimes fall flat, ending up a bit bland or tasting too much like a health-conscious compromise. That is where my version truly shines and turns a good idea into a great one.

The secret is all in the technique. My twist is broiling the cherry tomatoes with a little olive oil. This simple step concentrates their natural sugars and creates a jammy, slightly smoky flavor that you just can’t get from raw tomatoes. They become little flavor bombs that burst in your mouth.

Then, I stir grated parmesan cheese directly into the warm quinoa. This adds a salty, nutty, umami depth that coats every single grain. It feels indulgent and savory, perfectly complementing the earthy quinoa and the rich, runny yolk of a sunny side up egg. It’s a combination of textures and flavors that feels balanced, intentional, and deeply satisfying. This recipe works because it treats each ingredient with respect to bring out its best, creating a breakfast that is both incredibly nutritious and genuinely delicious.

Ingredients for Quinoa Breakfast Bowl

What I love most about this recipe is how a handful of simple, high quality ingredients come together to create something truly special. There is nothing too fancy here, but the way we prepare them makes all the difference. This lineup is all about fresh, vibrant, and savory flavors to start your day right.

Here’s what you’ll need to have on hand:

• 6 cherry tomatoes, halved
• 1 tsp olive oil
• 1/2 C cooked quinoa
• 1 tbsp grated parmesan cheese, divided
• Pinch of sea salt
• 2 large eggs
• 1 tsp fresh chopped oregano
• Pinch of ground black pepper

The two ingredients that are the real game changers here are the cherry tomatoes and the grated parmesan cheese. For the tomatoes, any small, sweet variety like cherry or grape tomatoes will work perfectly. The goal is that concentrated, sweet flavor from broiling. When it comes to the parmesan, I really encourage you to buy a block and grate it yourself. The pre-grated kind in a canister often contains anti-caking agents that prevent it from melting as smoothly and it just doesn’t have that same sharp, nutty flavor. A good quality olive oil also makes a difference, as its flavor will come through on the tomatoes. And for the quinoa, you can use white, red, or tri-color. I often use tri-color because it just looks so pretty in the bowl!

Step-by-Step Instructions For Making Quinoa Breakfast Bowl

This recipe comes together quickly, which is just what you need on a busy morning. The process is straightforward, but focusing on a couple of key techniques will ensure your quinoa breakfast bowl is perfect every time. We’ll start by getting those tomatoes perfectly roasted, then pull everything else together while they are in the oven.

Step 1: Broil the Tomatoes

First things first, get your oven’s broiler turned on to high and position a rack about 6 inches from the heat source. Take your halved cherry tomatoes and place them in a small, oven safe dish. A small ceramic baking dish or even a cast iron skillet works wonderfully. Drizzle them with the olive oil and give them a gentle toss to make sure they are lightly coated. Pop them under the broiler for about 5 minutes. You’re looking for the skins to get a little wrinkly and for some dark, slightly charred spots to appear. This char is where all that amazing smoky flavor comes from, so don’t be shy, but keep a close eye on them so they don’t burn.

Step 2: Season the Quinoa

While the tomatoes are broiling, it’s time to prep the base of our bowl. Take your warm, cooked quinoa and place it in a bowl. Add half of your grated parmesan cheese, so about half a tablespoon, and a pinch of sea salt. Stir it all together until the cheese is well distributed. The residual heat from the quinoa will help the parmesan get a little melty and coat the grains, infusing them with that delicious salty flavor. Once it’s mixed, you can spread the quinoa in the shallow bowl or on the plate you plan to serve it on.

Step 3: Cook the Eggs

Now for the crown jewel of any good breakfast bowl, the eggs. In a non-stick skillet over medium low heat, cook your two large eggs to your preference. I am a firm believer that a runny yolk is essential here, as it creates a rich sauce that brings the whole bowl together. For a perfect sunny side up egg, add a little butter or oil to the pan, crack in your eggs, and let them cook gently until the whites are set but the yolk is still liquid. If you like the top of your yolk a little more cooked, you can cover the pan with a lid for the last minute of cooking to let the steam do the work.

Step 4: Assemble Your Breakfast Bowl

It’s time to build your masterpiece. Gently place your perfectly cooked eggs on top of the bed of parmesan quinoa. By now, your tomatoes should be done broiling. Carefully remove them from the oven and spoon them, along with any juices from the dish, right over the eggs and quinoa. For the final touch, sprinkle the remaining parmesan cheese over the top, followed by the fresh chopped oregano and a pinch of ground black pepper. Serve it immediately while it’s warm and wonderful.

How To Serve Quinoa Breakfast Bowl

This quinoa breakfast bowl is truly a complete and satisfying meal all on its own. The combination of the fluffy quinoa, the jammy tomatoes, the rich egg, and the salty parmesan cheese checks all the boxes. You can simply serve it warm right after assembling, and it will be absolutely delicious. The beauty of a bowl like this, though, is how easily you can customize it to fit your tastes or use up whatever you have on hand in the fridge.

If you’re looking to add a little something extra or serve this for a weekend brunch where guests can build their own, here are a few of my favorite additions:

• Add Some Creaminess: Sliced or diced avocado is a fantastic addition. Its cool, creamy texture is a wonderful contrast to the warm, savory components of the bowl.
• Bring the Heat: A drizzle of your favorite hot sauce or a sprinkle of red pepper flakes can add a welcome kick of spice that wakes up all the other flavors.
• Go Green: A handful of fresh arugula or baby spinach tossed in before you add the eggs adds a fresh, peppery bite and an extra boost of nutrients. You could also wilt some spinach in the skillet after you cook your eggs.
• Boost the Protein: For an even heartier meal, add some crumbled breakfast sausage, crispy bacon, or even some leftover shredded chicken.

Think of this recipe as a delicious, versatile template. It provides a wonderful base of flavor and texture that you can build upon. Setting out small bowls of these toppings is a great way to serve this for company, letting everyone create their own perfect quinoa breakfast bowl. No matter how you serve it, it is sure to be a hit.

How To Store & Reuse Quinoa Breakfast Bowl Leftovers

While this quinoa breakfast bowl is definitely best when it’s made fresh, especially the eggs, life happens and sometimes you have leftovers. The good news is that the components store quite well, making this a great option for meal prepping a healthy and delicious breakfast for a few days. The key is to store the different parts of the bowl separately to maintain the best texture and flavor.

Here’s the best way to handle storage and reheating to make your future self very happy:

• Separate and Store: For the best results, store the cooked quinoa and the broiled tomatoes in separate airtight containers in the refrigerator. They will keep well for up to 3 or 4 days. It is always best to cook your eggs fresh right before you plan to eat the bowl.
• Reheating the Components: When you’re ready to eat, you can reheat the quinoa and tomatoes together in the microwave for about 60 to 90 seconds, or until warmed through. Alternatively, you can warm them in a small skillet over medium heat.
• Cook Eggs Fresh: While the other components are reheating, cook your eggs fresh on the stovetop. This only takes a few minutes and makes a world of difference. A freshly cooked egg with a runny yolk is what brings the whole bowl together.

If you find yourself with just leftover quinoa and tomatoes, don’t feel like you have to have the exact same meal again. These leftovers are incredibly versatile. You can toss them with some fresh greens, a splash of balsamic vinegar, and some chickpeas for a quick and satisfying lunch salad. You could also stir them into a soup or use them as a simple side dish for dinner. Planning ahead a little bit can set you up for several easy, delicious meals.

Substitutions & Variations For Quinoa Breakfast Bowl

One of the best things about a recipe like this quinoa breakfast bowl is how easy it is to adapt. Think of this as a starting point for your own kitchen creativity. Whether you have dietary restrictions, need to use up ingredients you already have, or just feel like trying something new, there are plenty of simple swaps and additions you can make. This bowl is your canvas.

Here are a few variations and substitution ideas that work beautifully:

• Try a Different Cheese: If you’re not a fan of parmesan or just want a different flavor profile, this bowl is fantastic with crumbled feta or goat cheese. The salty tang of feta or the creamy texture of goat cheese both pair wonderfully with the eggs and tomatoes.
• Make it Vegan: This recipe is easily made vegan. Simply swap the eggs for a generous portion of seasoned tofu scramble or some sautéed chickpeas. For the cheese, use your favorite store bought vegan parmesan alternative or a sprinkle of nutritional yeast for a cheesy, savory flavor.
• Switch up the Greens and Veggies: Feel free to add more vegetables to the mix. Sautéed spinach, kale, or mushrooms are all excellent additions. You could also broil some sliced zucchini or bell peppers along with the tomatoes for more roasted veggie goodness.
• Experiment with Herbs and Spices: While I love the classic flavor of oregano, fresh basil or parsley would also be delicious. You could also add a pinch of smoked paprika or garlic powder to the quinoa for an extra layer of savory flavor.
• Use Another Grain: If you don’t have quinoa on hand, this breakfast concept works well with other grains too. Try it with brown rice, farro, or even barley. For a true Southern spin, you could even serve the eggs and tomatoes over a bowl of cheesy grits.

Don’t be afraid to experiment and make this recipe your own. The core combination of a hearty grain, a savory topping, and a rich egg is a winning formula that leaves plenty of room for delicious variations.

5 FAQs About Quinoa Breakfast Bowl

Here are some straightforward answers to the most common questions I receive about this quinoa breakfast bowl recipe.

Can I make this Quinoa Breakfast Bowl ahead of time for meal prep?

Absolutely! This is one of my favorite recipes to prep for busy weeks. The most effective way to do this is to prepare the components and store them separately. You can cook a big batch of quinoa on Sunday and store it in an airtight container in the fridge. It will last for up to five days. You can also broil the tomatoes ahead of time and keep them in a separate container; they’ll be good for about three to four days.

When you’re ready for breakfast, simply scoop out a portion of the quinoa and tomatoes into a bowl and microwave them until warm. While they are heating up, you can cook your eggs fresh on the stove. This whole process takes less than five minutes, and it ensures you get the best texture, especially that perfect runny yolk which is so important. Prepping the base ingredients makes having a hearty, homemade quinoa breakfast bowl possible even on the most hectic mornings.

Is a Quinoa Breakfast Bowl actually healthy?

Yes, it is an incredibly healthy and well balanced meal. Quinoa itself is a powerhouse of nutrition. It’s a complete protein, which is fantastic for muscle repair and keeping you feeling full. It is also a complex carbohydrate that is high in fiber, which aids in digestion and provides sustained energy without the crash you can get from sugary breakfast cereals. This means you’ll likely feel satisfied and energized all the way until lunchtime.

This specific recipe also includes healthy fats from the olive oil and eggs, along with vitamins and antioxidants from the tomatoes and fresh herbs. The parmesan cheese adds a nice boost of calcium and flavor without adding a huge number of calories. It’s a wonderful example of a meal that is both nutrient dense and genuinely delicious, proving that you don’t have to sacrifice flavor to eat well.

What other toppings work well on a savory Quinoa Breakfast Bowl?

The sky is the limit when it comes to toppings! This bowl is a fantastic base for all sorts of delicious additions. For extra creaminess and healthy fats, sliced avocado is always a winner. If you like a bit of spice, a drizzle of sriracha, your favorite salsa, or a sprinkle of red pepper flakes adds a great kick.

You can also add other vegetables like sautéed mushrooms, wilted spinach, or caramelized onions for more complex flavors. For a bit of crunch, try adding some toasted pumpkin seeds or sunflower seeds. And if you want to make it even more substantial, crumbled bacon, breakfast sausage, or even leftover grilled chicken are all excellent protein additions. Think of it as a breakfast grain bowl that you can customize based on your cravings and what you have in your kitchen.

My quinoa is always bland. How do I make my Quinoa Breakfast Bowl more flavorful?

This is a very common issue, but it’s an easy one to fix! The biggest secret to flavorful quinoa is to stop cooking it in plain water. Instead, cook your quinoa in a flavorful liquid like chicken, vegetable, or bone broth. This infuses every single grain with savory flavor from the inside out. It’s a simple swap that makes a monumental difference in the final taste.

Another key is to season it well. Be sure to add a good pinch of salt to the cooking liquid. In this specific quinoa breakfast bowl recipe, we also add another layer of flavor by stirring in parmesan cheese while the quinoa is still warm. You can also add other seasonings directly to the quinoa, like garlic powder, onion powder, or a little smoked paprika. Following these steps will guarantee you have a flavorful, delicious quinoa base every time.

Can I use a different grain instead of quinoa in this breakfast bowl?

Of course. While quinoa is a great choice because of its high protein content and quick cooking time, this recipe is very adaptable to other grains. If you have brown rice on hand, that would be a great gluten free option. Farro is another excellent choice, offering a delightfully chewy texture and nutty flavor, though it is not gluten free. Even something like millet or bulgur wheat would work well.

You can also go in a completely different direction and use a base like cheesy grits for a truly Southern take on this breakfast bowl. The savory broiled tomatoes and runny egg would be absolutely divine served over creamy grits. The key is to have a hearty, comforting base to catch all the delicious toppings and that rich egg yolk, so feel free to use your favorite grain.

Healthy Quinoa Breakfast Bowl With Eggs And Roasted Tomatoes

Yield: 1 serving

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 6 cherry tomatoes, halved
• 1 tsp olive oil
• 1/2 C cooked quinoa
• 1 tbsp grated parmesan cheese, divided
• Pinch of sea salt
• 2 large eggs
• 1 tsp fresh chopped oregano
• Pinch of ground black pepper

Instructions

1. Turn your broiler onto high. Place the tomatoes in an oven safe dish. Drizzle with olive oil. Broil for 5 minutes or until slightly charred.
2. Toss the quinoa with 1/2 tbsp of the parmesan cheese and a pinch of sea salt. Place in a shallow bowl or on a plate.
3. In a skillet, cook the eggs to your preference. I cooked mine sunny side up.
4. Place the eggs over the quinoa and then spoon the tomatoes over top. Sprinkle with the remaining parmesan cheese, oregano and black pepper.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 337 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 376mg Sodium: 376mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 19g

Try These Recipes Next

If you enjoyed this savory breakfast bowl, I have a few other recipes I think you’ll just love.

• Baked Eggs with Quinoa and Fresh Salsa: Another fantastic way to enjoy eggs and quinoa, this time baked together in a dish with vibrant fresh salsa.
• Quick Quinoa Bowl with Roasted Tomatoes: If you loved the tomatoes in this recipe, you’ll love this simple, elegant, and fully vegan bowl.
• 20 Sweet and Savory Quinoa Recipes: Looking for even more ways to use this amazing grain? Here is a whole collection of my favorite quinoa recipes for any time of day.

I hope you enjoy exploring these other ways to bring delicious and wholesome meals to your table.