Parmesan Egg and Quinoa Bowls Recipe (High Protein Vegetarian)

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These simple and delicious parmesan egg and quinoa bowls make the perfect breakfast or lunch recipe! Made with perfectly yolky eggs, fluffy cooked quinoa, crispy greens, and a simple 5-minute lemon vinaigrette.

A fantastic hearty high-protein vegetarian meal that has a wonderful balance of flavors and textures. Assemble bowls of fresh greens, fluffy quinoa, bursting yolky eggs, and top with a simple homemade dressing. See our easy step-by-step instructions below to make this recipe today.

Want more hearty vegetarian breakfast recipes? Try our tomato basil quiche, turmeric tofu scramble, and our favorite cottage cheese and fruit bowls.

parmesan egg and quinoa bowls recipe salad with egg and cooked quinoa with cheese

Table of Contents

This is one of my favorite recipes to make if I have extra cooked quinoa on hand, and makes such a satisfying meal. The textures in this salad bowl are perfect, especially when you break a yolky egg over the quinoa and lemon vinaigrette.

If you’re looking to get more vegetarian protein sources in your life, these bowls make an excellent meal idea that have 22 grams of protein each. They are great for a hearty breakfast, a nice lunch or make a surprisingly filling dinner!

Notes from the Kitchen

These simple parmesan quinoa egg bowls have just a few ingredients, but tons of flavor in each bite.
Great for any meal of the day.
Quinoa and eggs are both great meatless sources of protein.
These bowls are super versatile, see our addition suggestions below.
Cooks of any skill level can make these bowls, they couldn’t be easier.

Ingredients You’ll Need

See our recipe card below for the full ingredient amounts and instructions.

The base of this recipe is quinoa, a wonderfully versatile grain. I used white quinoa but you can use red, white, or even tricolored quinoa… all would be fantastic in this salad.

This salad also has arugula which adds a wonderfully peppery and bold flavor. It pairs nicely with the eggs which we lightly fry in butter.

The dressing is made with fresh lemons, olive oil, fresh garlic, Dijon mustard, and honey for a pop of sweetness. It takes just 5 minutes to make, but really elevates the salad!

And finally, top the bowl with Parmesan cheese. You can find vegetarian Parmesan nowadays (made without animal renet) for a vegetarian option.

a bowl of quinoa and parmecan cheese with eggs and arugula salad

Additions and Substitutions

For more crunch, you can add in fresh bell pepper strips, snap peas, cucumber, or tomatoes.

Instead of arugula you can use baby spinach, mixed greens, massaged kale, or your favorite greens.

If you have a favorite vinaigrette dressing, you can use it instead of the homemade version, but do add fresh lemon as that pairs really nicely with the quinoa.

Step-By-Step Photos and Directions

In a small pot, add the quinoa and the water. Bring to a boil, then cover and reduce the heat to a simmer. Simmer for 15 minutes with the lid on, the remove the pot from heat, and allow the quinoa to sit for another 10 minutes covered. Fluff with a fork once done.
Cook eggs: in a skillet, heat the butter over medium heat. Crack the eggs in the skillet and fry for 3-4 minutes per side.
Meanwhile, add all the dressing ingredients to a small mixing bowl or mason jar. Mix them well to combine.
Assemble the bowls: in a large bowl, add the arugula, quinoa, and the dressing. Toss well to combine. Top each salad with 2 fried eggs and 2 tablespoons of fresh Parmesan cheese, enjoy.

a fork piercing a egg yolk for delicious runny over medium eggs on a salad

Recipe FAQs

What ingredients are in egg and quinoa bowls?

These bowls are a simple, yet filling meal – made with cooked quinoa, fried eggs, arugula, Parmesan cheese, and a simple 5-minute lemon vinaigrette dressing.

Can I add in other vegetables?

Yes, add in your favorite fresh or cooked veggies for added flavor! Fresh sugra snap peas, sauteed mushrooms, or roasted red peppers would all be fantastic additions.

How to store leftovers

Store leftovers in an airtight container, and enjoy within 1 day. These bowls are best fresh, since the arugula can wilt once it comes into contact with the dressing.

Expert Tips

This recipe is especially great if you need to use up leftover quinoa! If you have quinoa pre-cooked, it only takes 10-15 minutes to assemble.
Try cooking your eggs different ways! Scrambled eggs would also be fantastic in this bowl, as would sunny side up, or poached.
The homemade dressing really makes a big flavor difference, so if you have a few minutes to make your own vinaigrette it is well worth it.

parmean cheese, egg, and quinoa salad with arugula and a lemon vinaigrette

More Vegetarian Protein Breakfast Recipes

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