Quinoa And Egg Breakfast Bowl Recipe - Kosher

A hearty, protein-packed, and fully kosher breakfast bowl perfect for busy mornings or meal prep. This recipe is dairy-free (pareve) as written and can be easily adapted.

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🍽 Servings

4 servings

📦 Yield

4 breakfast bowls

⏱ Prep Time

10 minutes

🔥 Cook Time

20 minutes

📊 Total Time

30 minutes

💪 Difficulty

Easy

🍳 Cooking Vessel

• Medium saucepan (for quinoa)

• Small saucepan or skillet (for eggs)

• Cutting board & knife

• Mixing bowls

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🛒 Ingredients

For the Quinoa Base:

• 1 cup uncooked quinoa, rinsed

• 2 cups water or vegetable broth (with reliable kosher certification)

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

For the Bowl:

• 4 large eggs

• 1 tablespoon olive oil (plus more for drizzling)

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• 1 cup baby spinach

• ¼ cup red onion, finely diced

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• Salt and pepper to taste

Optional Toppings:

• Fresh parsley or cilantro

• Everything bagel seasoning

• Hot sauce (with kosher certification)

• Tahini drizzle

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👩‍🍳 Instructions

1️⃣ Cook the Quinoa

1. Rinse quinoa thoroughly under cold water.

2. In a medium saucepan, combine quinoa, water or broth, salt, and pepper.

3. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes.

4. Remove from heat and let sit covered for 5 minutes.

5. Fluff with a fork and set aside.

2️⃣ Prepare the Eggs

Choose your preferred style:

• Fried Eggs: Heat olive oil in a skillet over medium heat. Crack in eggs and cook 3–4 minutes (or longer for firmer yolks).

• Poached Eggs: Simmer water in a saucepan. Crack eggs into simmering water and cook 3–4 minutes.

• Soft-Boiled Eggs: Boil eggs for 6–7 minutes, then cool and peel.

3️⃣ Assemble the Bowls

1. Divide quinoa evenly among 4 bowls.

2. Top each with spinach (the heat will slightly wilt it).

3. Add tomatoes, avocado, and red onion.

4. Place one egg on top of each bowl.

5. Sprinkle with paprika, garlic powder, salt, and pepper.

6. Add optional toppings as desired.

Serve warm.

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🥗 Nutritional Information (Approximate Per Serving)

• Calories: 420

• Protein: 20g

• Carbohydrates: 38g

• Fiber: 8g

• Fat: 22g

• Saturated Fat: 4g

• Cholesterol: 185mg

• Sodium: 300mg

Nutrition will vary based on toppings and egg preparation.

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🌿 Dietary Adaptations

• Dairy-Free (Pareve): Recipe as written.

• Gluten-Free: Naturally gluten-free (verify certified GF quinoa if needed).

• Vegetarian: Yes.

• Vegan: Replace egg with sautéed tofu or chickpeas.

• Low-Carb: Reduce quinoa portion and increase leafy greens.

• High-Protein: Add an extra egg or mix quinoa with hemp seeds.

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🛠 Tips & Troubleshooting

• Bitter quinoa? Be sure to rinse thoroughly to remove natural saponins.

• Watery texture? Avoid lifting lid while simmering; allow resting time after cooking.

• Meal prep tip: Cook quinoa in advance and refrigerate up to 4 days.

• Perfect soft yolk: Cook eggs low and slow to prevent rubbery whites.

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🍽 Serving Suggestions

• Serve with whole grain toast (ensure kosher certification).

• Pair with fresh fruit for a balanced breakfast.

• Add roasted sweet potatoes for a heartier brunch bowl.

• Drizzle with tahini or green herb sauce for extra flavor.

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📝 Notes

• Always check that packaged ingredients (broth, spices, hot sauce, tahini) carry reliable kosher certification.

• This recipe can be prepared in advance and assembled fresh for quick weekday breakfasts.

• For Shabbat brunch preparation, cook all components before Shabbat and assemble when ready to serve (following appropriate halachic guidelines).

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