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Quinoa Breakfast Bowl

20 Minutes



2 Servings

Calories Per Serving



Calories Per Serving

Calories Per Serving

Quinoa Breakfast Bowl


  1. Bring 3 inches of water to a boil in a medium saucepan. Add egg; boil 6 minutes. Plunge egg into ice water; let stand for 1 minute. Drain and peel.

  2. Heat 1 teaspoon oil in a small skillet over medium. Add garlic; cook 30 seconds. Add kale; cook, stirring often, until softened, 2 to 3 minutes.

  3. Combine quinoa, kale, tomatoes, and avocado in a bowl. Drizzle with remaining 1/2 teaspoon oil; season with salt and pepper. Place egg on top; slice egg in half.


  • 1 large egg, at room temperature

  • 1 1/2 teaspoons olive oil, divided

  • 1/2 teaspoon minced garlic

  • 1 cup lacinato kale, roughly chopped

  •  1/2 cup cooked quinoa

  •  1/3 cup halved cherry tomatoes

  • 1/4 ripe avocado

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

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