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So often, I find sugary breakfast recipes and super sweet ready-to-eat breakfast items. Starting your day with a spoonful of sugar won’t help your day go down well … unless, of course, we’re referring to crashing. The best way to start the day is with protein, healthy fats, and fiber. This Gluten Free Quinoa Breakfast Bowls with Poached Eggs recipe has all three of those!

This recipe is appetizing, filling, and gives you plenty of energy and satisfaction for the busy day ahead. It’s one of those recipes where you can make it in different components to help you get breakfast on the table quickly. Make the quinoa and the dressing ahead of time (up to 2 days before) and store in the fridge. You can chop the tomatoes and cilantro the night before (but I recommend slicing the avocado the morning of). In the morning, all you have to do is gently reheat the quinoa, add the tomatoes, and poach your eggs. Easy-peasy!

The great thing about this recipe, aside from it being nutritious and delicious, is that it calls for some tried-and-true pantry staples that are generally inexpensive, so you can afford to splurge and get the higher quality versions of some of the other ingredients – like organic tomatoes, organic cilantro, and pasture-raised eggs (I use Nature’s Yoke).

Next time you consider reaching for a sugary muffin for breakfast – think again – and try this recipe instead. Your body will be glad you did!

Gluten-Free Quinoa Breakfast Bowls with Poached Eggs Recipe

Gluten Free Quinoa Breakfast Bowls with Poached Eggs Recipe


1 cup quinoa
Kosher or fine sea salt
1 (15-ounce) can black beans, rinsed and drained
¼ cup olive oil
Juice of 1 lime
1 teaspoon ground cumin
Freshly ground black pepper
1 pint cherry or grape tomatoes, cut in half
4 poached eggs (see below for perfectly poached eggs)
1 avocado, sliced
¼ cup fresh cilantro leaves, coarsely chopped

Perfectly Poached Eggs:

2 tablespoons white vinegar
4 large pastured eggs


Combine 2 cups water, quinoa, and 1 teaspoon salt in a saucepan. Bring to a boil over high heat. Cover the pan, reduce heat and let simmer for 15 minutes or until all the liquid has been absorbed. Remove from heat, stir in the black beans, cover, and let sit for 5 minutes.

Combine the olive oil, lime juice, cumin, and a pinch of salt and pepper in a small jar. Shake until combined. Pour over the quinoa, add the tomatoes, and stir to combine.

Divide mixture among four bowls, top with a poached egg and avocado slices and garnish with cilantro. Serve immediately.

For the eggs:

Pour two inches of water into a deep skillet or pot. Bring to a boil then reduce heat until the water is gently simmering.

Crack the eggs into ramekins. Gently transfer the eggs into the simmering water. Poach eggs for 3 minutes, spooning the poaching water over the eggs. When the whites are opaque and feel firm to the touch, the eggs are done. Remove from the water with a slotted spoon and lay on paper towels to dry.


A gluten free recipe that serves 4

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Breakfast & Brunch

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