Quinoa Morning Bowl with Savory Toppings

A nourishing breakfast bowl filled with fluffy quinoa, vibrant vegetables, and rich flavors to kickstart your morning.

Scale

Cook Mode Prevent your screen from going dark

Rinse the quinoa under cold water for 30 seconds to remove any bitterness. Drain well.
Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Fluff with a fork.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the diced bell pepper and zucchini. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the spinach to the skillet. Cook for 2-3 minutes, until wilted. Season with salt and pepper to taste.
Layer the fluffy quinoa followed by the sautéed vegetables in four serving bowls. Top with sliced avocado.

Store leftovers in an airtight container for up to 4 days. This dish can be frozen for up to 3 months.