Parmesan Egg and Quinoa Bowls

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Parmesan Egg and Quinoa Bowls

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.

Prep Time0

Cook Time30

Total Time30

Course: Breakfast, Dinner, Lunch, Salad

Cuisine: American

Diet: Low Salt, Vegetarian

Servings: bowls

Calories: 530kcal

Author: Kelly Jensen

Equipment

Pot
Skillet

Ingredients

For the Bowls

1 cup quinoa
2 cups water
5 ounces arugula
2 tablespoons butter
6 eggs
3 tablespoons grated parmesan cheese

For the Lemon Vinaigrette Dressing

2 tablespoons olive oil
1 lemon juiced, about 2 tablespoons
2 cloves garlic minced
1 teaspoon dijon mustard
1 teaspoon honey

Instructions

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.

Notes

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.

Nutrition