This Quinoa Breakfast Bowl with Roasted Vegetables is a fantastic way to enjoy a healthy and flavorful start to your day, perfect for your next healthy brunch recipes gathering. It’s simple to prepare and packed with nutrients, making it an excellent choice for any meal.
Key Ingredients & Substitutions
- Quinoa: Any color of quinoa works well. You can also use cooked farro or brown rice for a different texture.
- Assorted Vegetables: Bell peppers, zucchini, broccoli, and cherry tomatoes are great. Use any seasonal vegetables you enjoy.
- Eggs: Poached or fried eggs add protein. For a plant-based option, omit the egg or use a plant-based egg substitute.
- Avocado: Adds healthy fats and creaminess.
- Fresh Herbs: Parsley or cilantro brighten the flavors.
Ingredients
For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
For the Roasted Vegetables:
- 1 bell pepper, any color, chopped
- 1 small zucchini, chopped
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
For Assembly:
- 2 large eggs
- 1/2 avocado, sliced
- Fresh parsley or cilantro, chopped (for garnish)
- Salt, to taste
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 2
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: Baking sheet, saucepan, small non-stick pan
Step-by-Step Instructions
1. Cook the Quinoa
Rinse your quinoa thoroughly under cold water. Combine the rinsed quinoa with water or vegetable broth in a saucepan. Bring it to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff it with a fork.
2. Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped bell pepper, zucchini, broccoli, and cherry tomatoes with olive oil, garlic powder, black pepper, and red pepper flakes if using. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
3. Cook the Eggs
While the vegetables are roasting, cook your eggs to your preference. You can poach them in simmering water for 3-4 minutes, or fry them in a non-stick pan for a sunny-side-up or over-easy egg.
4. Assemble Your Bowls
Divide the cooked quinoa between two bowls. Top each bowl with an even portion of roasted vegetables. Add a sliced half-avocado to each bowl.
5. Garnish and Serve
Place a freshly cooked egg on top of each bowl. Garnish with fresh chopped parsley or cilantro and season with salt to taste. Enjoy your delicious and healthy brunch!
Variation Ideas
- Add a sprinkle of feta cheese or nutritional yeast for extra flavor.
- Include roasted sweet potatoes or butternut squash for more hearty vegetables.
- Drizzle with a simple lemon-tahini dressing for a creamy finish.
- Top with toasted nuts or seeds like pumpkin seeds or almonds for added crunch.
Storage Instructions
Store leftover quinoa and roasted vegetables separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the quinoa and vegetables in a microwave or a skillet until warmed through. It’s best to prepare fresh eggs and avocado just before serving.
Frequently Asked Questions (FAQ)
Can I meal prep this recipe?
Yes, you can cook the quinoa and roast the vegetables ahead of time. Store them separately and assemble the bowls fresh when ready to eat.
What other vegetables can I use?
Feel free to use your favorite vegetables like mushrooms, spinach (add at the end of roasting), or asparagus.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this a great option for those with gluten sensitivities.
How can I make this spicier?
Increase the amount of red pepper flakes or add a dash of hot sauce when serving.
Can I use frozen vegetables?
Yes, you can use frozen mixed vegetables. Thaw them slightly before roasting for best results.
What if I don’t have an oven?
You can sauté the vegetables in a large skillet over medium-high heat until tender.