Savory Quinoa Power Bowl with Eggs, Pesto & Feta | Healthy Breakfast 2025

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in calories and offers a tangy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is less expensive and still provides a hearty base.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are budget-friendly and still provide protein.

Put 1/2 cup of chicken stock in a pot and bring it to a rolling boil.

Rinse 1/4 cup of quinoa in a strainer thoroughly before cooking.

Once the stock is boiling, add the rinsed quinoa to the pot.

Reduce heat and cover the pot; let it cook for 15 to 20 minutes until the spirals come out and the quinoa reaches the desired texture.

Chop the vegetables while the quinoa is cooking.

After 15 minutes, check the quinoa; it should look gorgeous with the spirals out.

Transfer the quinoa to a bowl and set aside.

In an omelette pan, heat a little olive oil and add 1 shallot with a pinch of kosher salt and black pepper; stir to coat.

Cook the shallots for a couple of minutes until translucent.

Add mushrooms to the pan with another pinch of kosher salt and black pepper; stir and cook for a couple more minutes.

Remove the cooked mushrooms and shallots from the pan.

Add cherry tomatoes to the pan with a tiny pinch of kosher salt and pepper; stir and cook for a couple of minutes.

Remove the tomatoes from the pan and add spinach along with a tiny bit of stock, salt, and pepper; stir and let it wilt down.

Combine the wilted spinach with the quinoa in the bowl.

Fry 1 egg in the same pan with a little salt and pepper.

Once the egg is cooked, place it on top of the quinoa bowl.

Add pesto and feta cheese to the bowl as toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens