Savory Quinoa and Lentil Breakfast Bowl
Want a nutritious and protein packed breakfast bowl? This is a great dish I’ve created over the years that adds fresh vegetables, poached egg and avocado to a warm bed of quinoa and lentils. It is packed with flavor and will fill you up and give you lots of energy for the day. It works great for brunch or after a tough workout. When I have my 5am workouts during the week, this is a dish I often gravitate towards for the protein and huge quantity of fresh veggies.
If you like the dish, please comment below!
Start by adding 24 ounces of vegetable broth to your pot. Reserve the last 8 ounces to add to the veggies when they are done sautéing. Once it gets to a light boil, add your quinoa and lentils and reduce to a simmer. Cook for 20-25 minutes.
Add your olive oil to your pan and prepare your vegetables. Start with adding the onion, carrots and broccoli. Then add peppers, mushrooms, scallions and garlic. You’ll want to sauté your veggies for roughly 15-20 minutes.
Fluff Your Quinoa and Lentils With A Fork. Add l last 8 ounces of broth to veggies and allow liquid to reduce. This is will soften the vegetables and add flavor to your dish.
Layer the quinoa and lentil mix on the bottom of your bowls. Poach your egg and prepare your avocado.
Next layer your veggies on top of the quinoa and lentil mix. Add your poached egg, avocado, pumpkin seeds and fresh cilantro and green onion. I often add a little paprika to my egg to add color.
Finish by adding a little sriracha or harissa. Season with a little salt and pepper. Enjoy!
This dish is amazing. Have you tried it? Comment below!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 Tablespoons Extra Virgin Olive Oil
- 32 Ounces Vegetable Broth or Stock
- 1 Whole Red Onion
- 3 Cloves garlic
- 6-8 Ounces Mushrooms
- 6-8 Mini Sweat Peppers You could substitute with Bell peppers
- 1 Handful Broccoli Cut or break them into smaller pieces
- 4 Scallions
- 1 Cup Red Quinoa
- 1/2 Cup Small Black Lentils
- 1/4 Cup Cilantro Simply a heavy pinch
- Dash Cayenne/Paprika
Ingredients
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- Start by adding 24 ounces of vegetable broth to your pot. Reserve the last 8 ounces to add to the veggies when they are done sautéing. Once it gets to a light boil, add your quinoa and lentils and reduce to a simmer. Cook for 20-25 minutes.
- Add your olive oil to your pan and prepare your vegetables. Start with adding the onion, carrots and broccoli. Then add peppers, mushrooms, scallions and garlic. You'll want to sauté your veggies for roughly 15-20 minutes.
- After broth is absorbed and dish is done cooking fluff your Quinoa and Lentils with a fork. Add the last 8 ounces of broth to veggies and allow liquid to reduce. This is will soften the vegetables and add flavor to your dish.
- Layer the quinoa and lentil mix on the bottom of your bowls.
- Poach your egg and prepare your avocado.
- Next layer your veggies on top of the quinoa and lentil mix. Add your poached egg, avocado, pumpkin seeds and fresh cilantro and green onion. I often add a little paprika to my egg to add color.
- Enjoy! This dish is PACKED with nutrition.
