This savory quinoa breakfast bowl provides a nutritious alternative to typical morning meals, featuring fluffy quinoa, fresh chives, and a soft-boiled egg for protein.
Quinoa is a gluten-free grain that cooks quickly and pairs well with savory flavors, making it a perfect base for a light and satisfying breakfast bowl.
Topping the bowl with a soft-boiled egg adds creaminess and extra protein, helping to keep you full and energized throughout the morning.
Why You’ll Love This Recipe
- Quinoa cooks quickly and evenly, providing a fluffy texture that's a great base for savory ingredients.
- Fresh chives add a bright, oniony note that complements the mild quinoa without overpowering it.
- Soft-boiling the egg yields a custardy yolk that mixes beautifully into the bowl for richness and additional nutrition.
Savory Quinoa and Chive Breakfast Bowl with Soft-Boiled Egg
Start your day with a protein-packed, gluten-free quinoa breakfast bowl flavored with fresh chives and topped with a perfectly soft-boiled egg for creamy richness.
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Servings
- 2
- Yield
- 2 breakfast bowls
Ingredients
- 1 cup quinoa (170 g), rinsed
- 2 cups water (480 ml)
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Quinoa In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until all the water is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Soft-Boil the Eggs While the quinoa cooks, bring a small pot of water to a gentle boil. Carefully lower the eggs into the water and cook for exactly 6 minutes for a soft, custardy yolk. Immediately transfer the eggs to a bowl of ice water to stop cooking. Let cool for 2 minutes, then peel the eggs.
- Assemble the Breakfast Bowl Divide the cooked quinoa between two bowls. Drizzle each with olive oil, sprinkle with chopped fresh chives, and season with salt and pepper to taste. Halve the soft-boiled eggs and place on top of each bowl.
Helpful Tips
- Use well-rinsed quinoa to remove any bitter saponins before cooking.
- Adjust the soft-boil time by 30 seconds if you prefer slightly firmer or runnier yolks.
- To peel soft-boiled eggs more easily, gently tap them all over and peel under running water.
Storage and Make-Ahead
Store any leftover quinoa in an airtight container in the refrigerator for up to 3 days.
Soft-boiled eggs are best eaten immediately, but if storing, keep peeled eggs refrigerated and consume within 24 hours for safety.
Reheat quinoa gently in a microwave or on the stovetop until just warm; avoid overheating to maintain texture.
Frequently Asked Questions
Can I prepare quinoa the night before?
Yes, cooked quinoa can be prepared in advance and stored in the refrigerator for up to 3 days, making breakfast quicker to assemble in the morning.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making this breakfast bowl suitable for those avoiding gluten.
How do I know when the soft-boiled egg is cooked properly?
A 6-minute cook time in boiling water generally yields a soft, custardy yolk; adjust timing slightly based on your preference.
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