Gluten Free Quinoa Breakfast Bowls with Poached Eggs Recipe

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

5 from 2 votes
Gluten Free Quinoa Breakfast Bowls with Poached Eggs Recipe
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 445 kcal
Author: Carol Kicinski
  • 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
  1. 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.
  2. 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.
  3. Divide mixture among four bowls, top with a poached egg and avocado slices and garnish with cilantro. Serve immediately.
For the eggs:
  1. Pour two inches of water into a deep skillet or pot. Bring to a boil then reduce heat until the water is gently simmering.
  2. 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.
Nutrition Facts
Gluten Free Quinoa Breakfast Bowls with Poached Eggs Recipe
Amount Per Serving
Calories 445 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Cholesterol 167mg 56%
Sodium 78mg 3%
Potassium 833mg 24%
Total Carbohydrates 36g 12%
Dietary Fiber 7g 28%
Sugars 3g
Protein 13g 26%
Vitamin A 27.3%
Vitamin C 26.1%
Calcium 6.7%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Avocado Eggs Nature's Yoke Quinoa
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