Since anything with a runny fried egg tastes infinitely better, this garlicky savory breakfast quinoa with fresh veggies will start your day off on the right foot. It's ready in 5-minutes thanks to fluffy pre-cooked quinoa, is super easy, and has a drizzle of hot sauce for the perfect amount of heat.
While I love sweet quinoa recipes like my Cinnamon Apple Breakfast Quinoa and Chai Spiced Breakfast Quinoa, I wanted something different from regular recipes. That's how this garlic-herb savory breakfast quinoa came to be. It's packed with juicy cherry tomatoes and leafy spinach to load up on veggies since early in the day. My favorite part, though, is cutting into the runny yolk and letting its creamy richness coat everything. All you have to do is cook the eggs and assemble the bowls. With a recipe this simple, there are no more excuses for skipping breakfast. It's a game-changer!
Why I Love This Savory Breakfast Quinoa
If you love bowl-style meals with fresh ingredients, this savory breakfast quinoa is just what you need to start the day.
- Quick. Breakfast will be ready in just 5 minutes.
- Great for meal-prep. Make the recipe in advance and reheat it throughout the week. You can also enjoy it cold… It's that good.
- Vegetarian and vegan-friendly. This quinoa bowl is perfect for veggie-oriented diets and preferences.
- Versatile. Add shredded chicken, earthy brown rice, refreshing cucumbers, or smokey bacon if you want to switch things up.
Recipe Ingredients
Loading up on veggies will be easy thanks to this savory breakfast quinoa with cherry tomatoes and spinach. Scroll to the bottom of the post for the recipe card with exact ingredient measurements and step-by-step instructions.
- Cooked quinoa – Prepare it according to package instructions. Check out my post on Quinoa Nutrition Facts if you'd like to learn about its benefits.
- Cherry tomatoes – Feel free to use diced tomatoes.
- Garlic & herb seasoning – You can also use your favorite seasoning.
- Salt – Reduce the salt in the recipe if the seasoning has added sodium.
- Fresh spinach – I prefer baby spinach, but regular spinach works too.
- Eggs – Go for organic, pasture-raised eggs if you can.
- Hot sauce – This is an optional drizzle for a kick of heat.
Variation Ideas
Make this spicy, savory breakfast quinoa just the way you like it! Here are some of my favorite variations depending on what's in my fridge:
- Make it Greek-style. Sprinkle in 1-2 tablespoons crumbled feta cheese, 1 tablespoon fresh dill (chopped), and 1/4 cup quartered Persian cucumbers to each bowl.
- Go Italian. Add 1/2 fresh mozzarella ball, 1 tablespoon sun-dried tomatoes (chopped), 1 tablespoon pitted black olives (sliced), and 2 tablespoons shredded parmesan cheese.
- Add protein. Turn your bowl into a heartier breakfast with Instant Pot Shredded Chicken, grilled chicken, or roasted turkey. I add about 1/2 cup.
- Use leftovers. Chop up leftover bell peppers, mushrooms, celery, or Oven Roasted Root Vegetables. Add them in to reduce food waste and increase flavor.
- More grains. Mix leftover brown rice, wild rice, couscous, farro, or millet into the quinoa for a grain-bowl variation.
- Make it vegan. Swap the egg for my Crispy Baked Tofu or tempeh to make this a plant-based recipe.
Tips for Success
Using quinoa that's prepared with veggie stock is one of my secrets for the best savory breakfast quinoa. It packs so much more flavor! Check out my list of cheats and things you can do to make this recipe even easier (and yummier) for yourself:
- Serve it chilled. Switch things up by enjoying this hearty quinoa bowl straight out of the fridge.
- Change the eggs. Fry the eggs to your preferred doneness, but you can also use Soft Boiled Eggs, hard-boiled eggs, or even poached eggs for this.
- More drizzles and garnishes. Everyday Vegan Pesto, Sriracha, chipotle mayo, fresh parsley, crumbled bacon, and crumbled goat cheese are extra topping ideas.
- Avoid stainless-steel. While these types of skillets are nice, it's very easy for eggs to stick to them, especially when you flip them over. You don't want to spend more time scrubbing the skillet than it takes to make breakfast, so go with non-stick cookware.
- Use stock. Use low-sodium chicken, beef, or veggie stock to cook the quinoa for more flavor.
- Swap the base. Leftover Garlic Butter Quinoa, Lemon Turmeric Quinoa, Spanish Quinoa, and Mexican Quinoa are great swaps for a regular quinoa base.
Can I Make This Recipe Ahead?
Absolutely! This comforting, savory breakfast quinoa is perfect for reheating throughout the week.
- Fridge: Place it in an airtight container for up to 4 days. Discard immediately if the quinoa tastes sour or bitter.
- To reheat it: Microwave it in 20-second increments, stirring between each one, until warm. You can also use a pot over medium heat for 7-9 minutes.
More Breakfast-y Quinoa Recipes
Savory Breakfast Quinoa
Ingredients
- 3 cups cooked quinoa
- 1 cup cherry tomatoes chopped
- 2 tablespoons garlic & herb seasoning
- 1/4 teaspoon salt
- 4 cups fresh spinach
- 4 eggs
Instructions
- In a small bowl or saucepan, mix together the quinoa, tomatoes, seasoning and salt if using.
- Evenly distribute between four bowls. To the bowls add 1 cup spinach and set aside.
- Heat a non-stick skillet over medium-low heat. Fry eggs about 1 minute per side and top each bowl with an egg.
- Sprinkle with pepper and hot sauce if desired and enjoy!
Nutrition
