Start your day with a vibrant and nourishing Quinoa Avocado Breakfast Bowl — a perfect blend of wholesome ingredients that’s quick to prepare and bursting with flavor.
Packed with plant-based protein, fiber, and healthy fats, this nutrient-rich bowl fuels your mornings, supports digestion, and keeps you satisfied.
Ideal for everyday cooking and effortless meal prep.
Quinoa Avocado Breakfast Bowl
Equipment
- 1 Medium mixing bowl
- 1 Small bowl or pot for eggs
- 1 spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 cup cooked quinoa
- 1 teaspoon olive oil
- 2 green onions thinly sliced
- ¼ teaspoon crushed dried rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 eggs soft- or hard-boiled
- ½ California avocado sliced
- ½ medium tomato chopped
- 4 teaspoons crumbled feta cheese
Instructions
- Prepare the Quinoa Base: Start by ensuring your quinoa is already cooked and cooled to room temperature. If you don’t have cooked quinoa ready, you can prepare it by rinsing ½ cup of dry quinoa under cold water, then cooking it with 1 cup of water for about 15 minutes until fluffy. Once cooked, fluff it gently with a fork to separate the grains. Transfer the cooked quinoa to a medium mixing bowl to begin building your flavorful breakfast bowl.
- Season the Quinoa: Add 1 teaspoon of olive oil to the warm quinoa. Drizzle it evenly over the grains and stir gently to coat them, giving the quinoa a subtle richness. Next, add 2 thinly sliced green onions for a fresh, mild onion flavor. Sprinkle in ¼ teaspoon of crushed dried rosemary — this aromatic herb will add a delicate earthy note that complements the creamy avocado. Finally, season with ⅛ teaspoon of salt and ⅛ teaspoon of freshly ground black pepper to enhance the overall taste.
- Mix the Quinoa Thoroughly: Using a spoon or spatula, fold the ingredients gently until the quinoa is evenly coated with the oil and seasoning. This step ensures that each bite is full of flavor. Taste a small spoonful and adjust seasoning if needed. A perfectly seasoned quinoa base will elevate the entire bowl and make the flavors harmonious.
- Prepare the Eggs: While seasoning the quinoa, bring a small pot of water to a gentle boil. Carefully add the eggs and cook to your desired consistency — about 6–7 minutes for soft-boiled eggs or 9–10 minutes for hard-boiled eggs. Once cooked, transfer the eggs to a bowl of ice water for 2–3 minutes to stop the cooking process. Peel the eggs and set them aside. If preferred, slice the eggs in half for a visually appealing presentation and easier eating.
- Prepare the Avocado and Tomato: Take ½ of a ripe California avocado and carefully slice it into thin, even pieces. Avocado not only provides creamy texture but is also rich in heart-healthy fats and fiber. Chop ½ a medium tomato into small chunks, ensuring they are bite-sized so they blend well with the other components of the bowl. These fresh vegetables will add brightness, flavor, and additional nutrients to your dish.
- Assemble the Breakfast Bowl: Divide the seasoned quinoa evenly between two serving bowls. Use a spoon to create a slight indentation in the middle for the egg. Place one prepared egg on top of each bowl of quinoa, ensuring it sits gently without breaking. Arrange avocado slices neatly around the egg for visual appeal and ease of eating. Scatter the chopped tomato over the bowl for a splash of color and freshness.
- Add the Finishing Touch: Sprinkle 4 teaspoons of crumbled feta cheese evenly over each bowl. The feta adds a creamy, tangy contrast to the quinoa and avocado, balancing flavors beautifully. Take a moment to appreciate the vibrant colors — the green avocado, red tomato, and white feta make this bowl as visually delightful as it is nourishing.
- Serve and Enjoy: Serve your Quinoa Avocado Breakfast Bowl immediately while the eggs are warm and the flavors are fresh. Enjoy each spoonful with a balanced bite of quinoa, creamy avocado, fresh tomato, and flavorful egg. This bowl is perfect as a wholesome breakfast, a quick lunch, or a nutrient-rich meal prep option for busy days.
Notes
- Use freshly cooked quinoa for the best texture; it should be fluffy, not mushy.
- If short on time, cook quinoa in advance and store it in the refrigerator for up to three days.
- Soft-boiled eggs give a creamier texture, while hard-boiled eggs make the dish easier to prepare ahead.
- Adjust seasoning to taste — rosemary adds a unique flavor, but you can substitute it with thyme or oregano if desired.
- For added protein, sprinkle with seeds such as pumpkin or chia seeds.
Chef’s Secrets For Perfect Flavor
Achieving a balanced flavor in this bowl comes from the harmony between seasoning and fresh ingredients.
The olive oil gently coats the quinoa, enhancing its nutty aroma while locking in moisture.
Green onions offer subtle freshness, while rosemary delivers aromatic depth — a little goes a long way, so measure carefully.
Don’t underestimate the power of seasoning; a pinch of salt and pepper at this stage elevates the dish.
For eggs, soft-boiling keeps the yolk creamy, blending beautifully with the quinoa and avocado, whereas hard-boiled eggs are convenient for meal prep and add firmness to the bowl.
To add extra crunch and nutrition, try topping with toasted nuts or seeds before serving.
Serving Suggestions To Elevate Dish
This Quinoa Avocado Breakfast Bowl is versatile and can be enjoyed any time of the day.
For breakfast, serve with a cup of herbal tea or fresh orange juice for a refreshing start.
For lunch or dinner, pair it with a light soup or a side salad for a complete meal.
Add seasonal vegetables such as spinach, radish, or cucumber to boost freshness and variety.
Drizzle with a squeeze of lemon or a splash of balsamic glaze to enhance flavor and add brightness.
The combination of creamy avocado, wholesome quinoa, and fresh vegetables makes this bowl a fulfilling, well-balanced option for every meal.
Storage Tips For Freshness
This breakfast bowl is best enjoyed fresh to fully appreciate the textures of creamy avocado, tender quinoa, and perfectly cooked egg.
However, you can store cooked quinoa and boiled eggs separately in airtight containers in the refrigerator for up to three days.
Avocado slices are best added fresh before serving to prevent browning, but you can store them with a squeeze of lemon juice to slow oxidation.
If preparing for meal prep, assemble the quinoa base in advance and add fresh toppings on the day of eating for optimal texture and flavor.
Avoid storing the fully assembled bowl to keep ingredients fresh and appetizing.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes — replace the egg with a plant-based protein such as tofu scramble or seasoned chickpeas, and substitute feta cheese with a vegan cheese or nutritional yeast to maintain flavor and texture while keeping the dish plant-based.
2. Can I cook quinoa in advance?
Absolutely! Quinoa keeps well in the refrigerator for up to three days and can also be frozen for longer storage. Make sure to cool it completely before storing to prevent moisture buildup and preserve texture.
3. What’s the best way to boil eggs?
For soft-boiled eggs, cook them in gently boiling water for about 6–7 minutes and then transfer to ice water to stop cooking.
For hard-boiled eggs, cook for 9–10 minutes before cooling. Fresh eggs work best for boiling, and peeling is easier after chilling.
4. How can I prevent avocado from browning?
To slow browning, squeeze a little lemon or lime juice over the avocado slices before adding them to your bowl. Alternatively, store sliced avocado in an airtight container with the pit to reduce oxidation.
5. Can I add other toppings to this bowl?
Yes! This recipe is versatile — try adding roasted vegetables, sautéed spinach, microgreens, pumpkin seeds, or a sprinkle of chili flakes.
These additions enhance both the flavor and nutritional value, making the bowl even more satisfying.
