Savory Spiced Quinoa and Chickpea Breakfast Bowl

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  • Total Time: 0 hrs 30 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 4 (2 1/3 cup)

Start your day with this savory quinoa breakfast bowl. Protein-rich and packed with fresh veggies and flavorful organic spices like cumin and ancho chili powder, this is a great way to fuel your wellness for the day.


  • 3/4 cup dry quinoa

  • 2 cups low-sodium vegetable or chicken broth, divided

  • 2 teaspoons olive oil

  • 1/2 cup diced onion

  • 1 1/2 teaspoons Simply Organic Cumin

  • 1 1/2 teaspoons Simply Organic Ancho Chili Powder

  • 1/2 teaspoon Simply Organic Garlic Powder

  • 1/2 teaspoon Simply Organic Ceylon Cinnamon

  • 1/2 teaspoon sea or pink Himalayan salt, plus more to taste

  • 2 cans low-sodium chickpeas, drained and rinsed

  • 1 can (14.5 ounces) diced, no-salt-added fire-roasted tomatoes

  • 1/2 teaspoon minced lemon zest

  • 4 eggs

  • 2 cups baby arugula

  • Crumbled feta, for serving (optional)

  • Fresh parsley, for serving (optional)


    1. In a large saucepan over medium heat, toast quinoa for 5 minutes, stirring, until fragrant and toasty.

    2. Stir in 1½ cups broth and bring to a boil. Reduce heat to low, cover and cook for 12 minutes. Remove from heat and fluff quinoa with a fork.

    3. In a sauté pan over medium heat, heat the olive oil. Add onion and cook for 4 to 5 minutes, until softened and starting to brown. Add cumin, chili powder, garlic powder, cinnamon and salt, and cook for 30 seconds, until fragrant.

    4. Stir in remaining ½ cup broth, chickpeas and tomatoes and simmer for 5 minutes, stirring occasionally, until thickened. Remove from heat, stir in zest, and season with salt to taste.

    5. Lightly coat a medium non-stick skillet with oil. Warm pan over medium heat; add 2 eggs and reduce heat to low. Lightly season with salt and cook until whites are set. Gently flip eggs and cook until desired doneness. Transfer to a plate and repeat with remaining eggs.

    6. To assemble, divide quinoa, chickpea mixture and arugula between 4 serving bowls. Top each bowl with a cooked egg, sprinkle with feta and parsley (if using), and serve.

    NUTRITION FACT NOTE Nutrition facts were calculated using low-sodium vegetable broth. If using low-sodium chicken broth, the following differences in values apply 380 calories, 14g total fat, 580mg sodium, 44g carbohydrates, 20g total protein.


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