Southwest Quinoa Breakfast Bowl


I don’t know about you, but sometimes I feel like I eat the same thing over and over again. I mean, how many times can I eat a fried egg and toast, right? So, it’s nice to have some very-different things to try…like my latest and greatest…


…a quinoa breakfast bowl.


You’ll need cooked quinoa (it only takes about 20 minutes to make, so you could theoretically do it in the morning, but leftovers would work, too).


You’ll need kale. I mean…wouldn’t it be great to eat some veg first thing?


I could have cut it, but I decided to save a knife-clean up and just tear it.


I made a quick tahini sauce using some pantry ingredients.


The sauce was no-cook…just whisk together.


After a quick layering of ingredients, you have a beautiful, Southwest quinoa breakfast bowl to enjoy. Between the quinoa, beans and egg, this should be a very filling and protein-rich breakfast.


I have lots of ideas for some great variations, but feel free to tweak as you like. :)

Southwest Quinoa Breakfast Bowl
Prep time
Cook time
Total time
Inspired by the quinoa bowls at Cafe Gratitude
Note: This is more of a non-recipe than a recipe since you can use portions of your preference. Below are guidelines for what I used to make a single serving bowl.
Recipe type: Breakfast
Serves: 1
Quinoa Bowl Ingredients:
  • 1 egg
  • ½ cup cooked quinoa, re-warmed if needed
  • 3 leaves of tuscan kale, rinsed and torn into strips
  • ¼ cup black beans, rinsed and drained
  • ¼ tsp each cumin, paprika, chili powder
  • dash cayenne pepper
  • salt, pepper to taste
Tahini Sauce Ingredients:
  • 1 tbsp tahini
  • ½ – 1 tbsp water, depending on how thick you like the sauce
  • juice of half a lime (or you can sub a splash of red wine vinegar, about ½ tsp)
  • dash cumin, paprika, chili powder (use more or less depending on how strong you want the flavor)
  • dash cayenne pepper (use more or less depending on how spicy you want the flavor)
  • salt and pepper to taste
Quinoa Bowl Directions:
  1. Fry your egg to your liking, seasoning each side with salt and pepper to taste (a light sprinkling)
  2. Meanwhile, steam your kale for 2-3 minutes
  3. Meanwhile also, mix your quinoa with about 1 tbsp of sauce.
  4. And you’ll also want to mix your black beans with the cumin, paprika, chili powder, cayenne pepper, along with some salt and pepper and warm through either via the microwave or stovetop.
  5. Layer cooked kale in the bottom of a bowl. Top with the quinoa mixture. Top with the black bean mixture. Top with a fried egg. Drizzle additional sauce on top.
  6. Enjoy!
Tahini Sauce Directions:
  1. Combine ingredients in a small bowl.
  2. Whisk together.



I have a sweet quinoa breakfast bowl in the works, too! ;)

Quinoa in the AM + Bread By Foot


Happy weekend friends!

I hope you guys liked my portable breakfast series from last week. In case you missed any, here are links to breakfasts-on-the-go from:

But remember, only eat on-the-go when it’s safe!

On to Saturday…


I have wonderful new breakfast idea to share with you guys, but first…hubby’s breakfast…


Hubby had a road trip Saturday morning with some buddies and was inspired by last week’s portable breakfast series.


So, he and I whipped up three breakfast burritos for he and his 2 friends to enjoy on their car ride.


This time, I microwaved some black beans with cumin, paprika, and chili powder…plus salt and pepper.

IMG_9822.jpg IMG_9837.jpg IMG_9842.jpg IMG_9845.jpg IMG_9849.jpg

Hubby reported later that he and his friends really enjoyed the breakfast burritos. Hopefully, they were better than road food would have been.


On to my breakfast creation.

I’ve been thinking a lot about those quinoa bowls from Cafe Gratitude, and I decided to do a twist on them for breakfast.


I still used kale. I actually used kale from my garden. :) I plucked 3 fresh leaves this morning.


Instead of serving them raw, I decided to steam them because I prefer hot foods over cold foods.


I made a quick tahini sauce.


And I decided to use some of the leftover black beans from hubby’s breakfast.


So I had multiple layers of deliciousness going on with today’s breakfast quinoa bowl:

  • Steamed kale
  • Quinoa (which I mixed up with some of the tahini sauce)
  • Seasoned black beans
  • Fried egg
  • Tahini sauce


I’ll share the recipe later, but expect more of these. You guys will have to try one soon! They’re definitely a great way to switch up your regular breakfast routine. Nom!!!!


Btw, lookie what I found at Crate and Barrel! Chic-colored spoons! Turquoise…my fave! I actually had to call the store earlier this week to hold them, but couldn’t make it to the store till Friday after work, thanks to my hectic work-zumba schedule. They were worth the wait…and the grueling 30 minutes of rush-hour traffic I drove through to get them. Ahhhh! Can’t wait to use them!


Today I had a fun walking date with Caitlin and Nicole. The weather was absolutely perfect for it, too!


We first hit up Great Harvest (by foot) to get our weekly bread dose in the form of Dakota. Plus we each got something sweet. We basically made up our own order by asking for the “pumpkin crolls”. We thought they were a new name for cinnamon rolls (you know…like scuffins…scone + muffin?), but they actually were just trying to shorten the word “cinnamon roll” and forgot the dash. Whoops! :lol:


Nevertheless, we each got our pumpkin cinnamon rolls and headed to Starbucks for holiday lattes. I got a gingerbread latte to go with my pumpkin cinnamon roll.




James + Caitlin


After a quick trip to the grocery store, I was home to cook dinner.


I made my first sea bass, plus steamed broccoli and a quinoa pilaf using the leftover quinoa from this morning’s breakfast bowl. I did a simple dressing and added pumpkin seeds and sunflower seeds for texture. Plus parsley for color and taste. I’ll definitely be drafting the breakfast bowl recipe, but let me know if you want the quinoa side, too, and I’ll make it happen. ;)

Oh, and you’ll never guess what I had in the oven tonight…

…new dough ball flavors! I have two more in the works! I had one fail-batch and one success-batch. Yay! WIll be sharing dets tomorrow.

Ooh, and I got something fun to organize my pantry. I’ll blog all about it tomorrow.


Do you prepare breakfast for road trips? Or eat before? Or just eat out?

Portable Breakfast #5 – The Breakfast Burrito


This week on The Chic Life, I’ve been featuring breakfast you can take on-the-go. You can check out my previous posts one, two, three, and four.

One quick note I want to make is that you should only try breakfast on the go if it’s absolutely safe for you to do so. The breakfasts I’ve prepared this week are easy to eat without needing much hands-on time so you can drive safely. But you could also enjoy them walking, taking public transportation or otherwise not at your house. Breakfast on the go is only a good idea if you can do it safely.

So…I’ve saved one of the best for last…

Portable Breakfast #5 – The Breakfast Burrito

The breakfast burrito has the potential to be the messiest portable breakfast of the group, but if prepared properly, it can be quite neat. The nice thing about the breakfast burrito is that like many of the other breakfasts featured this week, it is highly customizable. You can put almost anything in the tortilla and call it breakfast.

There are a few things I shoot for in my breakfast burrito:

  • Eggs
  • Cheese
  • Veggies
  • And I really like to add beans, usually


Today, I was running a bit late for work, so I had to forego the avocado I was planning to slice up and stick in my burrito. Oh well…busy or not, I was happy to have something to eat for breakfast. This was certainly a step above the days when I was “too busy to eat breakfast” ever and consistently skipped breakfast.


Step 1: Scramble eggs (or tofu)

Be sure to season eggs with salt and pepper. Meanwhile, heat up your tortilla according to package instructions.

Brownie points for using local, cage-free, organic eggs.


Step 2: Add cooked egg to warm tortilla.


Step 3: Add other ingredients

Today I kept it simple with some black beans I rinsed, drained, and microwaved to heat up. Like I said, I wanted to add avocado, but simply didn’t have time. When you’re pressed for time in the morning, sometimes you have to know when to let some things go.

Note: I also think bell peppers or jalapenos would be fabulous in this.


Step 4: Fold up the breakfast burrito

Tuck the bottom edge up.


Tuck the top edge down.

By tucking in the top and bottom, it will make it easier to keep this meal neat.


Tuck in one side.


Then, tuck in the other.


There, you have a breakfast burrito!


Wrap your burrito in aluminum foil. Try to not wrap it up too much or too tightly. You want to be able to easily access it when you’re trying to enjoy your breakfast burrito on the go.


Step 5: Enjoy!

And you’re ready for the day!

Today, I actually had good luck with traffic and got stuck at fairly few stoplights. This was good for my commute time, but bad for eating on the go. It seemed dangerous to try to eat the burrito in the car while I was doing heavy maneuvering. So, I decided to wait till I got to my office to crack open my burrito. Safety first people!


TGIF btw! I had dinner with some friends tonight and decided to enjoy the dinner instead of worrying about photos. Great way to start the weekend!


Need a baking/kitchen project for the weekend? I suggest chocolate chip cookie dough balls. You know you want sooome! ;)

Reader question: Do you eat in the car?

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