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+ servings
5 from 6 votes

Savory Quinoa Breakfast Bowl

by: claire cary

Light, refreshing, and packed with protein, this quinoa breakfast bowl is a simple breakfast that is perfect for meal prep! It's loaded with fluffy quinoa, sautéed kale, creamy avocado, dairy free pesto and the perfect soft boiled egg. 
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 1 cup cooked quinoa about 1/3 cup dry
  • 2 cups kale chopped finely with the stems removed
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ avocado
  • 2 eggs
  • ½ batch dairy free pesto


  • If you haven't already, prepare the quinoa and the pesto
  • Bring a small pot of water to a boil and with 1/2 tsp baking soda. This will help the egg shell come off easily when it's time to peel. 
  • When the water has boiled, reduce the heat to low and use a slotted spoon to carefully add in the eggs. 
  • Turn the heat back up to a boil and immediately a timer for 6 1/2 minutes. This amount of time will yield a soft boiled egg, but you can leave the eggs in the boiling water for up to 14 minutes for a hard boiled egg. What I have pictured is 6 1/2 minutes. 
  • Once the time is up, add the eggs into a bowl of ice water. This will immediately stop the cooking process and also make it easier to peel the eggs. 
  • While the eggs are sitting, add the chopped kale to a pan with the olive oil, salt and pepper and saute for just a few minutes until the kale wilts. It will become a very dark green color. 
  • Carefully tap the bottom of the egg onto a hard surface (a counter works well) to get a crack in the shell. Use your fingers to peel off the rest of the shell. 
  • Assemble your bowls with a base of quinoa and top with the kale, sliced avocado, the peeled egg (sliced in half), pesto and red pepper flakes if desired. Enjoy!


Once prepared, these bowls will store in the fridge for about 3 days. I suggest saving the avocado until you're going to eat it so it doesn't turn brown and keeping the soft boiled eggs in the shell so they don't dry out. 
If you want to add more flavor to the quinoa, cook it in either vegetable broth or chicken broth instead of water. 
To make this recipe nut free, use my nut free pesto recipe instead!
I like to finish these bowls off with a sprinkle of hemp hearts, red pepper flakes and a squeeze of fresh lime juice.
If you don't like eggs or want to make this bowl vegan, you can simply leave the eggs out of sub for some chickpeas! Saute them with the kale to add a bit of flavor.
You can add or subtract whatever ingredients you like. Throw in some chopped tomatoes or mushrooms with the kale or add a little hot sauce for spice. 
Serving: 1bowl, as written / Calories: 456kcal / Carbohydrates: 29g / Protein: 15g / Fat: 29g / Fiber: 8.6g / Sugar: 1.5g

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