Roasted Veggie and Quinoa Breakfast Bowl with Pesto and Feta
A hearty, nourishing breakfast bowl built on a base of tri-color quinoa and sheet pan–roasted cremini mushrooms, cherry tomatoes, and red onion, topped with two sunny-side up eggs, a spoonful of pesto, crumbled feta, fresh cilantro, and a squeeze of lemon. Protein-packed, vegetable-forward, and easy to meal-prep.
Servings: 4 servings
Ingredients
For the quinoa and roasted vegetables
- 1 cup tri-color quinoa
- 2 cups water or chicken or vegetable broth
- 8 oz cremini mushrooms sliced
- 1 cup cherry tomatoes
- 1 small red onion finely diced
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt o
- Freshly ground black pepper
- 2 cups fresh arugula
For serving (per bowl)
- 2 large eggs
- 1 tsp extra virgin olive oil
- 2 tbsp basil or cilantro pesto store-bought works great — Kirkland basil pesto or Bolani cilantro pesto are favorites
- 1 oz feta cheese crumbled (about ¼ cup)
- small handful of fresh cilantro roughly chopped
- Pinch red chili flakes
- lemon wedge
- ½ avocado sliced (optional but highly recommended)
Instructions
Cook the quinoa:
- Rinse quinoa well under cold water. Combine with water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 13-15 minutes until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Roast the vegetables:
- Preheat oven to 400°F. Spread sliced mushrooms, cherry tomatoes, and red onion on a parchment-lined sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread into an even layer and roast for 20-25 minutes, until mushrooms are golden and tomatoes are slightly blistered.
Combine and wilt the arugula:
- Remove the sheet pan from the oven. Scatter the cooked quinoa over the roasted vegetables and add the arugula. Toss gently - the residual heat will lightly wilt the arugula. Taste and adjust salt and pepper as needed.
Fry the eggs:
- Heat a small skillet over medium heat and add a drizzle of olive oil. Crack in 2 eggs and cook sunny-side up until the whites are set and the yolks are cooked to desired doneness. Season with salt and a pinch of red chili flakes.
Assemble the bowl:
- Spoon a generous portion of the quinoa and vegetable mixture into a bowl. Slide the eggs on top, then add a spoonful of pesto, crumbled feta, and fresh cilantro. Add avocado if using. Finish with a squeeze of fresh lemon and serve immediately.