Savory Breakfast Quinoa
Leftover roasted veggies stirred into the cooked quinoa make for an equally delicious and speedy version of this recipe.
Yields 2 generous servings


  • 3/4 cup uncooked quinoa, rinsed (or 2 cups cooked quinoa)
  • 1/2 cup bell pepper, chopped
  • 1 cup spinach, roughly chopped
  • 4-5 baby bella mushrooms (or mushroom of choice), quartered
  • 2 eggs, poached, over easy or cooked according to preference
  • 2-3 tablespoons crumbled feta cheese
  • kosher or sea salt and freshly ground pepper to taste
  • a drizzle of olive oil, optional


  1. To yield 2 cups of cooked quinoa, place 3/4 cup rinsed, uncooked quinoa and 1 cup plus 2 tablespoons water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 12 minutes or until water is absorbed. You may sauté the mushrooms in a teaspoon or two of olive oil or add them to the quinoa and water and cook altogether.
  2. Add spinach to hot quinoa to wilt. Stir in peppers and cheese and season with salt and pepper to taste. Drizzle with olive oil, if desired, and toss.
  3. Top each serving with egg and enjoy.

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