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.

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Why This Quinoa Breakfast Bowl Works

This recipe is built around the idea of simple ingredients that taste better together than they do on their own. Quinoa is naturally nutty and light, which makes it a perfect canvas for toppings that carry more flavor, like roasted tomatoes, parmesan, and soft eggs.

The broiled cherry tomatoes are what make this breakfast feel special. When you slide them under the broiler for just a few minutes, they soften and caramelize slightly, adding a sweet-tart pop that pairs beautifully with the creamy egg yolk. The parmesan ties everything together, giving it a savory edge and just enough richness to make the meal satisfying.

Another reason this recipe works is how quickly it comes together. From start to finish, you can have breakfast on the table in fifteen minutes. If you cook a batch of quinoa ahead of time, it’s even faster. This makes it perfect for busy mornings when you want something homemade but don’t have the energy for a complicated recipe.

Finally, this breakfast bowl is endlessly adaptable. You can swap in different herbs, add more vegetables, or change up the cheese based on what you have on hand. It’s a recipe that welcomes creativity, which is part of what makes it a staple in my kitchen.

Ingredients for Quinoa Breakfast Bowl

Here is everything you need to make this quinoa breakfast bowl:

• Cherry tomatoes: Six, halved. Their sweetness intensifies under the broiler, so fresh, ripe ones work best.
• Olive oil: One teaspoon to drizzle over the tomatoes and help them roast evenly.
• Cooked quinoa: Half a cup. You can cook this ahead of time and store it in the fridge for a few days, which makes mornings easier.
• Parmesan cheese: One tablespoon, divided. Freshly grated parmesan adds the best flavor and melts beautifully into the quinoa.
• Sea salt: A pinch, to season the quinoa and balance the sweetness of the tomatoes.
• Eggs: Two large. Cook them however you like, but I prefer sunny side up so the yolks run into the quinoa.
• Fresh oregano: One teaspoon, chopped. It adds brightness and a hint of earthiness.
• Black pepper: A pinch, freshly ground, for finishing.

These ingredients are simple, but the quality matters. Fresh eggs and ripe cherry tomatoes make a noticeable difference, and grating your own parmesan instead of using pre-shredded gives you better flavor and texture.

Step-by-Step Instructions for Quinoa Breakfast Bowl

1. Broil the tomatoes. Preheat your broiler to high. Arrange the halved cherry tomatoes in an oven-safe dish and drizzle them with olive oil. Place them under the broiler for about five minutes, or until the edges are slightly charred. Keep an eye on them so they don’t burn.
2. Season the quinoa. While the tomatoes are broiling, toss the cooked quinoa with half of the parmesan and a pinch of sea salt. Transfer it to a shallow bowl or plate.
3. Cook the eggs. Heat a skillet over medium heat and cook the eggs to your preferred doneness. Sunny side up works well here because the runny yolks add richness to the quinoa.
4. Assemble the bowl. Place the cooked eggs over the quinoa. Spoon the broiled tomatoes on top and sprinkle with the remaining parmesan, fresh oregano, and a pinch of black pepper. Serve immediately while warm.

The key to success with this recipe is timing. Start the tomatoes first, then season the quinoa, and cook the eggs last so everything comes together hot and fresh.

How to Serve Quinoa Breakfast Bowl

This quinoa breakfast bowl is versatile enough to enjoy as a quick weekday breakfast or a relaxed weekend brunch. It’s hearty on its own, but you can easily add sides or toppings to make it more filling.

If you want to round it out into a bigger meal, add sliced avocado for creaminess or a handful of fresh greens like spinach or arugula for extra vegetables. Toasted sourdough or a slice of buttered whole-grain bread also pairs nicely if you want something to soak up the egg yolk.

For entertaining, you could set up a “build your own bowl” station with extra toppings like crumbled feta, roasted bell peppers, or crispy bacon. Guests can customize their own breakfast, and you only have to manage cooking the eggs to order.

This bowl also transitions well into lunch. Top it with grilled chicken or leftover roasted vegetables, and it becomes a balanced midday meal.

How to Store & Reheat Quinoa Breakfast Bowl

Storing and reheating this recipe is simple, especially if you prepare the components separately.

Cooked quinoa can be made ahead and refrigerated for up to four days. Store it in an airtight container so it stays fresh. Broiled tomatoes will keep for about two to three days in the fridge, though they lose a little of their charred texture after reheating. Eggs are best cooked fresh, but if you must store them, keep them in a sealed container and eat within a day.

To reheat, warm the quinoa and tomatoes gently in the microwave or on the stovetop with a splash of water to prevent drying out. Cook fresh eggs when you’re ready to assemble the bowl. This approach keeps the flavors vibrant and the textures at their best.

If you’re meal prepping, consider portioning the quinoa and tomatoes into containers and cooking the eggs fresh each morning. It keeps things fast but still tasting freshly made.

Substitutions & Variations for Quinoa Breakfast Bowl

One of the best things about this quinoa breakfast bowl is how easy it is to customize. Here are a few ideas:

• Cheese swaps: Use feta, goat cheese, or sharp cheddar instead of parmesan for different flavor profiles.
• Herb changes: Swap oregano for basil, parsley, or chives depending on what’s in your fridge or garden.
• Vegetable additions: Add sautéed spinach, mushrooms, or bell peppers to bulk it up and add more nutrients.
• Protein boosts: Include crumbled bacon, sliced avocado, or even smoked salmon for a more indulgent version.
• Grain alternatives: Replace quinoa with farro, brown rice, or couscous if that’s what you have on hand.

These variations make it easy to adjust the recipe to your taste preferences or dietary needs. It’s the kind of dish that can change with the seasons and whatever is in your pantry.

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 use leftover quinoa for this breakfast bowl?

Absolutely. This recipe is perfect for using up leftover quinoa from dinner. Just reheat it gently in the microwave or on the stove with a splash of water to soften it before assembling the bowl.

What are the best toppings for a quinoa breakfast bowl?

Toppings depend on your flavor preferences, but I love adding fresh herbs, avocado, and extra cheese. Roasted vegetables, a dollop of pesto, or even a drizzle of hot sauce can also work beautifully. The goal is to balance the nutty quinoa with something creamy, salty, or bright.

How do I make this recipe dairy-free?

Skip the parmesan and finish the bowl with avocado or a drizzle of olive oil instead. Nutritional yeast can also add a cheesy flavor without dairy.

Can I make the quinoa breakfast bowl ahead of time?

You can prepare the quinoa and broiled tomatoes in advance, but cook the eggs fresh for the best texture. Assemble the bowl right before eating so everything tastes its best.

What type of tomatoes work best for this recipe?

Cherry tomatoes are ideal because they’re naturally sweet and hold their shape under the broiler. Grape tomatoes work as well. In the summer, you can even use small heirloom tomatoes for extra color and flavor.

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 loved this quinoa breakfast bowl and want more ideas to round out your breakfast or brunch menu, these recipes are some of my favorites. They cover everything from budget-friendly options to indulgent make-ahead casseroles and classic Southern bites.

• Cheap Meal Ideas: Budget-Friendly Recipes – A roundup of recipes that prove you can eat well without spending a fortune.
• Overnight Chocolate Pecan Pie French Toast Casserole – A decadent breakfast casserole that combines chocolate, pecans, and custardy bread for an easy make-ahead treat.
• Spicy Southern Deviled Eggs – A classic appetizer with a Southern kick, perfect for picnics or holiday gatherings.

Each of these recipes has its own charm, and they’re great to mix and match when planning your next meal or hosting a crowd.