Mediterranean-style Quinoa Breakfast Bowl

Get in an early-morning dose of protein with this filling, nutrient-rich breakfast recipe.

Recipe: How to Make a Mediterranean-Stlye Quinoa Breakfast Bowl
 Courtesy Image

This breakfast bowl has it all: lean protein filled with BCAAs, vegetables, and whole grains. Quinoa is a technically a seed that has the characteristics of a whole grain and also contains lots of protein. It’s important to consume both protein and whole grains, which are needed to help build muscles.

Nutrition (per serving)

Calories: 327; total fat: 12g; saturated fat: 4g; protein: 15g; carbohydrates: 38g; sugar: 6g; fiber: 4g; sodium: 215mg

Recipe and photo by Min Kwon, M.S., R.D.N. of MJ and Hungryman.

Prep time

60 min.

Cook time

15 min.

  • For the tzatziki sauce:
  • 1 small Persian cucumber (10 oz)
  • 2 garlic cloves
  • 2 Tbsp fresh dill, chopped
  • 1½ Tbsp freshly squeezed lemon juice
  • 1 Tbsp olive oil
  • ½ tsp Himalayan salt, or to taste
  • ¼ tsp black pepper
  • 2 cups plain Greek yogurt
  • For the breakfast bowl:
  • 4 Tbsp tzatziki sauce
  • ½ cup quinoa
  • ½ cup almond milk
  • ½ cup water
  • 1 tsp coconut oil
  • 2 eggs
  • ½ cup sliced cucumber
  • ½ cup sliced cherry tomatoes

For the tzatziki sauce: Peel cucumber, slice in half lengthwise, remove seeds with a spoon, and dice into small pieces. Place in a colander, sprinkle with 1tsp salt, toss, and allow to rest 30 minutes to draw all the water out. Rinse the pieces, and squeeze out the excess liquid using a paper towel or cheese cloth.

Place the cucumber in a food processor along with the rest of the ingredients through black pepper. Process until well-blended. Stir the mixture into the yogurt. Add more salt to taste if needed. Place in the refrigerator for at least 2 hours for the flavors to develop.

For the breakfast bowl: In a saucepan, combine milk, water, and quinoa, and bring to a boil. Reduce heat to low, and simmer until most of the liquid has been absorbed, approximately 8 minutes.

Divide evenly into 2 bowls, and top with cucumber and tomato.

Crack an egg into a small bowl. Heat a small nonstick pan over medium heat. Add coconut oil. Once the oil has melted, gently add egg into pan. Cook until white is set and yolk is still runny, about 2-3 minutes. Sprinkle with salt and pepper. Repeat with second egg.

Slide egg on top of quinoa. Drizzle tzatziki sauce over. Serve.