Savory Spiced Quinoa and Chickpea Breakfast Bowl

Savory Spiced Quinoa and Chickpea Breakfast Bowl

Total Time: 00h 45m
Hands-on Time: 00h 35m
Makes: 4 servings

Fuel your day with this savory quinoa breakfast bowl recipe — protein-rich and packed with fresh veggies and flavorful organic spices like cumin and ancho chili powder.

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Ingredients

Directions

  1. In a large saucepan over medium heat, toast quinoa, stirring frequently, for 5 minutes, until fragrant and toasty.
  2. Stir in 1 1/2 cups broth and bring to a boil. Reduce heat to low, cover and cook for 12 minutes. Remove quinoa from heat and fluff with a fork.
  3. In a skillet over medium heat, heat 1 tablespoon olive oil. Sauté onion for 4 to 5 minutes, until softened and starting to brown. Add cumin, chili powder, garlic powder, cinnamon and the 1/2 teaspoon salt. Cook for 30 seconds, until fragrant.
  4. Stir in remaining 1/2 cup broth, chickpeas and tomatoes. Let simmer, stirring occasionally, for 5 minutes, until thickened. Remove from heat, stir in zest and season with additional salt, if needed.
  5. In a non-stick skillet over medium heat, heat remaining 1 tablespoon olive oil. Add eggs and reduce heat to low. Lightly season with salt and cook until whites are set. Gently flip eggs and cook until desired doneness is achieved.
  6. Divide quinoa, chickpea mixture and arugula among bowls. Top each bowl with a cooked egg and a sprinkling of feta and parsley, if desired.