If you’re looking for breakfast ideas with quinoa then you need to try this vegan savoury quinoa breakfast bowl! The combination of quinoa and veggies tastes fresh and delicious and it is so quick and easy to make with no cooking required in the morning.
Why you should make this
- gluten free and vegan
- high in protein and fibre
- filling yet light
- Uses cooked quinoa, so no cooking required in the morning
Variations
There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try:
- Swap the veggies – great alternatives include cucumber, red onion, chopped kale, sliced radish or finely chopped celery.
- Add any leftover cooked vegetables that you have in the fridge. Roasted peppers, onions or sweet potato make great additions.
- Use a different green herb such as coriander (cilantro) or thyme.
- Add a boiled or poached egg for extra protein (it would no longer be a vegan dish).
FAQs
What is quinoa?
Quinoa (pronounced keen-wah) is a gluten-free grain-like seed that is high in protein, fibre and antioxidants. There are many types including black, white and red. Quinoa has a lot of nutrients including vitamin E, magnesium, folate, zinc and iron.
How does quinoa taste?
Quinoa has a mild nutty taste and a chewy texture when cooked. It has quite a bland taste and flavours need to be added to it.
Is quinoa a carb or protein?
Quinoa is a seed and the majority of the calories are in the form of carbs, although it does also provide some protein. It is therefore classified as a carbohydrate.
Ingredients: savoury quinoa breakfast bowl
Cooked Quinoa – you save yourself a lot of time in the morning if you have some pre-cooked quinoa ready in the fridge. It’s really easy to cook but takes about 15 minutes: how to cook quinoa.
Olive oil – I like to use extra virgin olive oil for its flavour and nutrient profile.
Red wine vinegar – you can also use apple cider vinegar or white wine vinegar.
Red cabbage – this adds a great crunch and colour. You can use white cabbage instead.
Carrot
Courgette
Cherry tomatoes
Avocado
Garlic Powder – I use powder or granules as I don’t really want to be peeling garlic at breakfast time but you can use a small clove of chopped fresh garlic if you prefer.
Onion Powder – again, I’d rather not be chopping onion at breakfast. Onion powder/granules are available in most supermarkets or you can substitute with a chopped spring onion or a small amount of chopped red onion.
Mild Chilli Powder – this adds a gentle background spice that I love.
Parsley
Hummus – homemade hummus is best but you can use shop bought.
How to make savoury quinoa breakfast bowl
- Prepare the dressing – in a small bowl, whisk together olive oil, red wine vinegar, onion powder, garlic powder, chilli powder, and a pinch of salt.
- Prepare the vegetables – finely chop the red cabbage and grate the carrot and courgette. Quarter the cherry tomatoes and scoop out the avocado with a large spoon, then slice.
- Mix together – In a bowl, combine the cooked quinoa, chopped red cabbage, grated carrot, grated courgette and the dressing.
- Add avocado, hummus, cherry tomatoes and parsley – arrange the tomato pieces and avocado on top of the quinoa. Finish with a dollop of hummus and sprinkle the parsley over the top. Enjoy!
Storage Instructions
Plain cooked quinoa can be kept in the fridge in an airtight container for up to 5 days. This recipe will not store well and tastes best when freshly prepared with the pre-cooked quinoa.
More great breakfast recipes
Savoury Quinoa Breakfast Bowl
Ingredients
- 1/2 cup cooked quinoa (approx 60g)
- 2 tsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mild chilli powder
- 1 pinch of salt
- 3 cherry tomatoes
- 1/2 small carrot (approx 30g)
- 1/2 small courgette (approx 40g)
- 1 small wedge of red cabbage (approx 55g)
- 1/2 small avocado
- 1 tbsp hummus
- 1 small handful of parsley finely chopped
Instructions
- Prepare the dressing – in a small bowl, whisk together the olive oil, red wine vinegar, onion powder, garlic powder, chilli powder, and a pinch of salt.
- Prepare the vegetables – finely chop the red cabbage and grate the carrot and courgette. Quarter the cherry tomatoes. Scoop out the avocado with a large spoon, then slice.
- Mix together – In a bowl, combine the cooked quinoa, chopped red cabbage, grated carrot, grated courgette and the dressing.
- Add avocado, hummus, cherry tomatoes and parsley – arrange the tomato pieces and avocado on top of the quinoa. Finish with a dollop of hummus and sprinkle the parsley over the top. Enjoy!
Greetings! Very helpful advice in this particular post!
It’s the little changes that will make the greatest
changes. Thanks for sharing!
Hi and thanks for your comment. Yes, lots of small dietary changes will always lead to a big difference in the long run. You’ve got to keep at it little by little!