Run hard. Eat well.

Quinoa Egg Bowls

Chances are, if I’m making Quinoa Egg Bowls in my house, it means a hard workout is about to go down.  A lot of people ask me what I eat before long runs and/or races.  This is it, folks, right here!  No smoothies for this girl.  I personally like to eat my greens for breakfast.

Quinoa egg bowls. A quick and easy protein packed breakfast! www.trailstotable.com

Why do I love Quinoa Egg Bowls so much?  For one, the quinoa, chickpeas, and egg give a protein packed boost that keeps me going through my whole workout, but it is light enough that it doesn’t weigh me down.  Plus, it is simple and quick to make, but packed with flavor.

Quinoa egg bowls. A quick and easy protein packed breakfast! www.trailstotable.com

Make sure not to over-cook those eggs!  The best part of this breakfast is breaking the yolk with your fork and letting it run down into the quinoa and chickpeas.  Top with salsa and queso fresco for a light, delicious garnish.

Quinoa egg bowls. A quick and easy protein packed breakfast! www.trailstotable.com

This recipe makes enough for two.  Although, if you are feeling very hungry, you could eat the entire thing yourself (I admit, been there, done that!).

Enjoy!

Quinoa Egg Bowls. A Southwestern style, protein-packed breakfast that will keep you going all day long!

Print Recipe
Quinoa Egg Bowls
A power-packed breakfast of quinoa, chickpeas, greens, and egg.
Quinoa egg bowls. A quick and easy protein packed breakfast! www.trailstotable.com
Course breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 17 minutes
Servings
people
Ingredients
Course breakfast
Cuisine Mexican
Prep Time 5 minutes
Cook Time 17 minutes
Servings
people
Ingredients
Quinoa egg bowls. A quick and easy protein packed breakfast! www.trailstotable.com
Instructions
  1. Rinse quinoa, then add to pot with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  2. Meanwhile, melt the butter in a cast iron pan over medium heat. When hot, crack 2 eggs into the pan, and season with salt and pepper, to taste. Cook just long enough for the egg whites to set, then turn off heat, and cover for a few minutes until the yolk is slightly cooked, but still runny.
  3. Remove cooked eggs from pan. Turn the heat back to medium, and drizzle in some olive oil. Add the greens, and cook until just-wilted, (about one minute). Season with salt and pepper to taste.
  4. When quinoa is done, fluff with fork, and add salsa and chickpeas. Mix well.
  5. To assemble the egg bowls, divide the quinoa mixture evenly into two bowls. Add the fried egg, then top with wilted greens, more salsa, and queso fresco cheese. Enjoy!
Share this Recipe


2 thoughts on “Quinoa Egg Bowls”

Leave a Reply