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Featured image: savoury quinoa breakfast bowl with eggs and bok choy in a white bowl

Savory Quinoa Breakfast Bowl With Egg

Healthy, easy to make, and topped with a creamy sesame dressing. This savory quinoa breakfast bowl makes a delicious brunch or even lunch
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 2
Calories 561kcal


  • ¾ cup quinoa
  • 1 teaspoon sesame oil
  • 3 bok choy, baby ends slices
  • 1 avocado
  • 4 eggs
  • oil for cooking
  • Sesame Dressing
  • ½ cup tahini
  • ¼ cup sunflower seeds
  • 1 garlic
  • cup avocado oil
  • 2 tbs maple syrup
  • 1 teaspoon sesame oil
  • ¼ cup filtered water


  • In a mini food processor. Combine all the ingredients for the dressing. Blend on high until desired texture is achieved.
  • Cook the quinoa according to package directions if you haven’t already.
  • Heat a pan over medium-high (use oil if needed). Add in the bok choy and cover. Cook 3-4 minutes using tongs to flip so it doesn’t burn. Bok choy should be cooked but still crunchy. Remove the lid and drizzle with sesame oil. Set aside.
  • Add more oil to the pan if needed. Crack the eggs and sprinkle salt if desired. Cook to preference.
  • Assemble the bowl by placing the quinoa in first, then the bok choy, eggs, and avocado. Finally, top with 1-2 tbs of the dressing and enjoy!


  • To make this breakfast bowl a 15-minute meal, simply have the quinoa cooked ahead of time. This way, you just need to re-heat it.
  • Adjust the texture of the dressing to your preference. With the recipe listed, the dressing is very thick. Add more water if you prefer it to be thinner.
  • Nutrition for dressing: 106kcal 4g carbs 2g protein 10g fat For 1 tbs


Calories: 561kcal | Carbohydrates: 53g | Protein: 24g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 245mg | Potassium: 968mg | Fiber: 13g | Sugar: 3g | Vitamin A: 8174IU | Vitamin C: 86mg | Calcium: 278mg | Iron: 6mg