Savory Quinoa Breakfast Bowl

savory quinoa breakfast bowl

Savory Quinoa Breakfast Bowl

Serving Size:
30 minutes


  • 1/2 cup Quinoa (uncooked)
  • 2 cups Mushrooms (chopped)
  • Turkey sausage crumbles (9.6oz package cooked)
  • 16 Grape tomatoes (sliced in half)
  • Salt
  • Pepper
  • 4 cups Kale (chopped)
  • 4 Eggs
  • Avocado (for topping)


  1. Cook quinoa according to package.
  2. While the quinoa is cooking, add olive oil to a skillet and cook mushrooms on medium heat. Cook for 3-4 minutes.
  3. Turn heat to medium/low. Add in the turkey sausage crumbles. Cook for 2-3 minutes.
  4. Add grape tomatoes to mixture and cook all for another 2-3 minutes.
  5. Turn heat to low and wait for the quinoa to finish cooking. When the quinoa is done, add it to the sausage mixture.
  6. Sprinkle mixture with desired amount of salt and pepper.
  7. Add olive oil to another skillet on medium/low heat. Cook kale for 5-6 minutes or until wilted down.
  8. While the kale is cooking, separate the quinoa/sausage mixture into 4 separate bowls.
  9. When the kale is done, divide it evenly into each bowl.
  10. Spray the skillets you’ve already used with cooking spray and cook the eggs over easy. When done, place an egg on top of each bowl.
  11. Add sliced avocado if desired.

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