Quinoa Breakfast Bowls are a bright and healthy way to start your day! These bowls are filled with fluffy quinoa, fresh fruits, crunchy nuts, and a drizzle of honey or your favorite nut butter. The mix of textures and flavors makes each bite interesting and satisfying.
I love making these bowls because they are so easy to customize. You can use whatever fruits you have on hand—maybe some berries, sliced banana, or chopped apples—and add a sprinkle of cinnamon for a little extra warmth. Sometimes I even toss in a spoonful of yogurt to make it creamier, which always feels like a nice touch.
These breakfast bowls are great when I’m in a rush but still want something nourishing and tasty. They keep me full for hours and give me the energy I need without feeling heavy. Plus, it’s fun to mix and match toppings every time, so breakfast never feels boring. I hope you find your own favorite combination to enjoy!
Key Ingredients & Substitutions
Quinoa: Tri-color quinoa adds nice color and texture, but white or red quinoa work too. Remember to rinse it well to remove bitterness before cooking.
Eggs: Eggs add protein and creaminess. If you prefer, try scrambled or poached instead of soft boiled for a different texture.
Fruits: Bananas, blueberries, and raspberries bring natural sweetness and freshness. You can swap berries for any seasonal fruit you like.
Walnuts & Goji Berries: These add crunch and a boost of nutrients. Pecans or almonds can be used instead, and dried cranberries can replace goji berries if needed.
Honey or Maple Syrup: Use either for drizzling to suit your taste or skip it for less sugar.
How Do I Perfectly Cook Soft Boiled Eggs with Runny Yolks?
Soft boiled eggs are key here for that creamy, rich yolk. Here’s what helps me:
- Bring water to a boil in a small pot.
- Lower eggs gently using a spoon to avoid cracks.
- Cook for 6-7 minutes for runny yolks. Less time for softer yolks.
- Immediately transfer eggs to cold water to stop cooking and make peeling easier.
- Peel carefully, and place on quinoa right away for the best texture.
Equipment You’ll Need
- Fine mesh strainer – perfect for rinsing quinoa thoroughly to remove bitterness.
- Medium saucepan with lid – cooks quinoa evenly and keeps it moist while simmering.
- Small pot – great for boiling water when soft boiling eggs.
- Slotted spoon – helps gently lower eggs into boiling water and lift them out without cracking.
- Fork – ideal for fluffing cooked quinoa to keep it light and airy.
- Mixing bowls or serving bowls – for arranging your quinoa, eggs, and fruit beautifully.
Flavor Variations & Add-Ins
- Add sliced avocado and cherry tomatoes for a creamy and fresh twist.
- Top with a sprinkle of feta or goat cheese for a tangy, creamy flavor contrast.
- Try using cooked sweet potato cubes instead of quinoa for a sweeter, hearty base.
- Swap walnuts with toasted pumpkin seeds or almonds for a different crunchy texture.
Quinoa Breakfast Bowls
Ingredients You’ll Need:
For the Quinoa:
- 1 cup quinoa (preferably tri-color)
- 2 cups water
For the Eggs and Toppings:
- 4 large eggs
- 1 banana, sliced
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ¼ cup walnuts, roughly chopped
- ¼ cup goji berries
- Optional: honey or maple syrup for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes in total — about 15 minutes to cook the quinoa and 6-7 minutes to prepare soft boiled eggs. You can multitask by preparing the eggs while the quinoa cooks, so it’s a quick and easy breakfast option.
Step-by-Step Instructions:
1. Rinse and Cook Quinoa:
Start by rinsing the quinoa thoroughly under cold water using a fine mesh strainer. This removes any bitterness. In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, then lower the heat to a simmer. Cover the pot and cook for about 15 minutes, or until the quinoa is tender and the water is fully absorbed. Once done, remove from heat and fluff the quinoa gently with a fork.
2. Prepare the Eggs:
While the quinoa is cooking, get your eggs ready. If you like soft boiled eggs with runny yolks, bring water to a boil in a small pot. Carefully lower the eggs into the boiling water using a spoon, and cook them for 6-7 minutes. When done, transfer the eggs immediately to cold water to cool and make peeling easier. Peel the eggs once cooled. Alternatively, you can poach or fry the eggs as you like.
3. Assemble Your Breakfast Bowls:
Divide the cooked quinoa between bowls. Place one cooked egg on top of the quinoa in each bowl, letting the yolk remain slightly runny. Arrange the sliced banana, blueberries, raspberries, walnuts, and goji berries around the quinoa and egg for a colorful, appetizing look. If you want a little extra sweetness, drizzle honey or maple syrup on top. Serve straight away while the eggs are warm and enjoy a healthy, tasty start to your day!
Can I Use Frozen Berries Instead of Fresh?
Yes! Just thaw frozen berries before adding them to your bowl to avoid extra moisture. You can also enjoy them slightly frozen for a refreshing twist.
How Can I Store Leftover Quinoa Breakfast Bowls?
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the egg separate if possible to maintain its texture. Reheat the quinoa gently, and add fresh fruit before serving.
What’s the Best Way to Reheat Soft Boiled Eggs?
Soft boiled eggs are best enjoyed fresh, but if reheating, place peeled eggs in hot (not boiling) water for about 1-2 minutes to warm gently without overcooking the yolks.
Can I Substitute Quinoa with Another Grain?
Absolutely! Cooked millet, couscous, or even oatmeal can work well as a base if you want a different texture or flavor.