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This quinoa breakfast bowl is and easy and healthy gluten free recipe packed with protein and nutrition from the sweet cherry tomatoes and olives, eggs, and quinoa


Whip up an easy quinoa breakfast bowl for a delicious and satisfying meal filled with healthy fat and fresh produce!
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • 1/2 cup quinoa
  • 1 1/2-2 cups cherry tomatoes sliced in half
  • 1 avocado
  • 2 eggs
  • 1/2 cup olives I used pimento-stuffed but any kind will do
  • 1/2 cup small mozzarella balls
  • 1 clove garlic
  • 3-4 sprigs fresh basil torn by hand
  • 1 1/2 Tbsp . balsamic vinegar plus a dash for the avocado
  • 1 1/2 Tbsp . olive oil
  • salt and pepper


  • Cook the quinoa according to package directions, it should take around 15 minutes or so. Fluff with a fork when it's done.
  • Meanwhile, slice the avocado, tomatoes and olives, and mince the garlic. Mix the tomatoes, olives, garlic, mozzarella, basil, and salt and pepper together. Pour a dash of balsamic vinegar and a sprinkle of salt over the avocado to keep from browning.
  • Whisk the balsamic vinegar, olive oil, and salt and pepper together. Pour half of it over the tomato salad and half of it over the cooked quinoa.
  • Fry the eggs in a little olive oil until desired doneness. I like a runny yolk for extra sauce.
  • On two plates, divide the quinoa, salad, avocado slices, and eggs. Drizzle a touch of balsamic over the eggs and serve immediately.


Make Ahead Option:

To neutralize the phytic acid in the quinoa, simply soak the grains in warm water with a touch of vinegar for several hours or overnight in a mason jar.  You can do this the night before you make this for breakfast, or you can even soak it, then cook a larger portion of quinoa for the week, refrigerate, then just reheat it when you are ready to cook.