Savory Leftover Quinoa Breakfast Bowl
Start your day with a nutritious and filling Savory Breakfast Bowl made with leftover quinoa. This dish combines protein-rich quinoa with sautéed vegetables and spices, creating a hearty breakfast that’s both satisfying and delicious. Topped with avocado and a sprinkle of nutritional yeast, it’s a perfect way to fuel your morning with whole foods.
Equipment
- skillet
- Mixing bowl
Ingredients
- 1 cup quinoa cooked
- 1 cup cherry tomatoes halved
- 1 cup spinach chopped
- 1 small onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper to taste
- 1 avocado sliced (for topping)
- water or vegetable broth optional, for sautéing
- 2 tbsp nutritional yeast optional, for a cheesy flavor
Instructions
- Heat a skillet over medium heat. Fluff the cooked quinoa with a fork and combine it with the diced onion
- and garlic, add water or vegetable broth if desired. Sauté until translucent.
- Add the bell pepper and cherry tomatoes to the skillet, cooking for about 5 more minutes until softened.
- Stir in the chopped spinach, cumin, paprika, salt, and pepper, cooking until the spinach is wilted; adjust seasoning if necessary.
- Serve warm, topped with sliced avocado and a sprinkle of nutritional yeast.
Notes
Dietary Labeling: Vegan, Gluten-Free, Oil-Free, Whole Food Plant-Based
Nutritional Values (per serving):Calories: 350 | Protein: 12g | Carbs: 55g | Fiber: 10g | Sugar: 3g Tips & Tricks:
Add More Protein: For an extra protein boost, consider adding black beans or chickpeas to the mix.
Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand, such as
zucchini or kale.
Nutrition
Calories: 350kcal
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