Quinoa Breakfast Bowl with Egg

Name: Quinoa Breakfast Bowl with Egg
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Ingredients: 120 g Quinoa, rinsed; 360 ml Water; 2 Egg; 1 Avocado, sliced; 80 g Spinach, washed; 60 g Feta, crumbled; 1 tbsp Olive oil; 1 tsp Butter; ½ tsp Salt; ¼ tsp Black pepper, ground

Quinoa Breakfast Bowl with Egg · ready in 26 min · 2 servings · 540 kcal per serving · easy · 10 ingredients

A warm protein rich breakfast bowl with fluffy quinoa, tender spinach, creamy avocado, salty feta, and a soft egg for a satisfying start.

Prep: 8 min
Cook: 18 min
Total: 26 min
Serves: 2
kcal: 540
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

120 gQuinoa, rinsed
360 mlWater
2Egg
1Avocado, sliced
80 gSpinach, washed
60 gFeta, crumbled
1 tbspOlive oil
1 tspButter
½ tspSalt
¼ tspBlack pepper, ground

Equipment

stovetop, measuring spoon, saucepan, skillet, fine sieve, knife, cutting board, serving bowl, spoon, lid, fork, tongs

Instructions

Mise En Place
Gather quinoa, eggs, avocado, spinach, feta, seasonings, a saucepan, skillet, bowls, knife, board, sieve, spoon, and measuring tools. · 3 min
What to look for: All ingredients and tools are ready on the counter.
Rinse Quinoa
Rinse quinoa in a fine sieve under cold water until the water runs mostly clear, then drain well to keep the cooked grains light. · 2 min
What to look for: The rinse water looks mostly clear and the quinoa is evenly damp.
Cook Quinoa
Combine quinoa, water, and 2 g salt in a saucepan, bring to a boil, cover, and simmer gently until grains unfurl and liquid is absorbed. · 15 min
What to look for: The quinoa looks fluffy with tiny rings visible and no standing water remains.
Rest Grains
Remove saucepan from heat and let quinoa stand covered, then fluff with a fork and fold in olive oil and black pepper. · 5 min
What to look for: The grains separate easily and look glossy rather than wet.
Wilt Spinach
Heat a skillet over medium heat, add spinach with 1 g salt, and cook just until glossy and collapsed. · 2 min
What to look for: The spinach is bright green, shiny, and just wilted.
Cook Eggs
Melt butter in the skillet, crack in eggs, cover, and cook until whites set while yolks stay soft. · 4 min
What to look for: The whites are opaque and the yolks still look glossy and slightly domed.
Build Bowls
Divide quinoa between bowls, top with spinach, avocado slices, feta, and 1 egg per bowl, then serve warm. · 2 min
What to look for: Each bowl has a warm quinoa base with colorful toppings and a soft egg on top.

Nutrition (per serving)

kcal	540
Protein	21 g
Carbohydrates	46 g
of which sugars	2 g
Fat	31 g
of which saturated	10 g
Fibre	9 g
Sodium	1032 mg

Nutri-ScoreB

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Store quinoa and spinach separately from avocado, feta, and egg when possible. Reheat quinoa gently, then add fresh toppings.

Ingredient substitutions

Quinoa

White quinoa: Use the same dry weight and rinse well before cooking.

Egg

Large egg: Use 2 eggs with a combined edible weight close to 100 g.

Avocado

Olive oil: Use only if avocado is unavailable, adding richness but not the same creamy texture.

Spinach

Baby spinach: Baby spinach wilts slightly faster and has a softer texture.

Feta

Avocado: Use extra avocado for creaminess, though the bowl will be less salty and tangy.

Olive oil

Butter: Use for a richer dairy flavor in the quinoa.