Quinoa, Sausage, Vegetable, Egg Breakfast Bowl

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"A really nice start to the morning. And, it is packed full of vegetables and protein. Now, I like to make the base for this dish ahead of time. Then, when ready ... simply reheat your quinoa/vegetable mix; add top with a couple of fried eggs and cheese - and, breakfast is done. It's really a delicious and hearty breakfast. If you make the quinoa/vegetable base Sunday night; you have breakfast for the upcoming week."

Original recipe yields 3 servings


  • Serving Size: 1 (415.5 g)
  • Calories 631.1
  • Total Fat - 31.8 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 478.2 mg
  • Sodium - 355 mg
  • Total Carbohydrate - 45.5 g
  • Dietary Fiber - 7.4 g
  • Sugars - 6.7 g
  • Protein - 41.4 g
  • Calcium - 314.8 mg
  • Iron - 6.9 mg
  • Vitamin C - 55.7 mg
  • Thiamin - 0.7 mg

Step 1

Quinoa ... Cook the quinoa according to package directions. Usually the measurements are 2 parts water/1 part quinoa. Also, make sure to rinse the quinoa several times before cooking; this is very important. Once the quinoa is done, transfer to a bowl to cool.

Step 2

Note: I prefer a mix of red and white; but, you can really use any one you want. When, I buy quinoa; I buy 1 package of red, white, and black. Then, I mix them together; again, use whatever you have, it does NOT matter. I just love the mix of all three; but, either one is fine on it's own.

Step 3

Sausage ... Note: I use basic turkey Italian sausage links from my grocery store. You can use chicken if you want too. Just no smoked sausage; you want fresh. Remove the casing; and, add the sausage to a saute pan, non stick preferred with a little coconut or olive oil. Saute the sausage breaking it up as it cooks on medium to medium high heat. Once the sausage is done; transfer to a plate, lined with a paper towel to drain. It should take about 5 minutes. Then, transfer the cooled sausage to the bowl with the quinoa.

Step 4

Vegetables ... In the same pan, add a bit more oil, only if necessary; and, add the carrot, onion, and mushrooms, a pinch of salt; saute until the vegetables are tender; about 5 minutes. Then, add the pimentos and kale; cook another 2-3 minutes; and, transfer to the bowl with the sausage and quinoa. Add the herbs; and toss until everything is combined.

Step 5

Now, your base is done. Obviously is serving this immediately; I would of kept the quinoa and sausage warm by covering it. But, this is great to make ahead; and, simply reheat in the microwave when ready to serve.

Step 6

Finish, Serve, ENJOY! ... Top with a couple of fried or poached eggs and cheese. The runny eggs is really what makes this sauce for this dish. Personally, I like fried eggs for this; but, use any method you like best. I like to add a little oil to a non-stick pan, and add the eggs. As soon as the whites set; I add a little water to the pan, cover; and, let the eggs cook on medium low heat. The water allow the eggs to steam and set without browning. They come out moist and tender. Again, use your favorite method. This makes 2 large bowls; or, 4 small bowls. A side of fresh fruit is perfect.

Tips & Variations

No special items needed.