Easy Quinoa Breakfast Bowl

If you ask me, breakfast bowls are one of the best ways to start your day.

This Mediterranean-inspired quinoa bowl brings together savory roasted tomatoes, creamy hummus, and fluffy quinoa for a filling morning meal. Fresh herbs like mint and parsley add a bright flavor that wakes up your taste buds.

It’s topped with crispy chickpeas, garlicky cherry tomatoes, and a handful of spinach for good measure. Everything Bagel seasoning and a drizzle of olive oil help the whole thing come together.

It’s a satisfying dish that keeps you full until lunch, perfect for busy mornings when you need something hearty.

What Kind of Quinoa Should I Use?

You can use white, red, or black quinoa for this breakfast bowl, and they’ll all taste great. White quinoa is the most common and has a mild, fluffy texture that works perfectly here, while red and black quinoa have a slightly nuttier flavor and hold their shape a bit better after cooking. If you can find tri-color quinoa at the store, that’s a fun option that adds some visual interest to your bowl. Just make sure to rinse your quinoa well before cooking, no matter which type you choose, to remove the natural coating that can make it taste bitter.

Options for Substitutions

This breakfast bowl is really forgiving when it comes to swaps, so feel free to work with what you have:

• Quinoa: You can swap quinoa for other grains like farro, bulgur wheat, or even couscous. Brown rice works too, though it’ll take longer to cook. Just adjust your cooking time accordingly.
• Hummus: If you’re out of hummus, try mashed avocado, Greek yogurt, or tahini sauce for that creamy element. Each brings its own flavor but works great with the other ingredients.
• Spinach: Any leafy greens will do here – try arugula, kale, or mixed greens. If using kale, you might want to massage it with a bit of olive oil to soften it up.
• Fresh herbs: Don’t stress if you don’t have fresh mint or parsley. Use dried herbs at about 1/3 the amount, or swap in cilantro, dill, or whatever fresh herbs you have on hand.
• Bagel seasoning: No bagel seasoning? Make your own with sesame seeds, poppy seeds, dried onion, and garlic powder, or just use za’atar for a Mediterranean twist.
• Chickpeas: White beans, lentils, or even roasted nuts can replace chickpeas if needed. They’ll give you that protein and texture you’re looking for.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with quinoa is not rinsing it before cooking, which leaves behind a bitter coating called saponin that can ruin the taste of your entire bowl – just run it under cold water in a fine-mesh strainer for about 30 seconds.

Another common error is overcooking the quinoa, so aim for a 2:1 water-to-quinoa ratio and remove it from heat as soon as the liquid is absorbed (about 15 minutes), then let it sit covered for 5 minutes to get that perfect fluffy texture.

When roasting your tomatoes at such a low temperature, make sure to spread them out in a single layer with plenty of space between each one, otherwise they’ll steam instead of caramelize and you’ll miss out on that sweet, concentrated flavor.

Finally, add your spinach right before serving rather than mixing it in too early, since the heat from the quinoa will wilt it just enough without turning it into a mushy mess.

What to Serve With Mediterranean Quinoa Breakfast Bowl?

This breakfast bowl is pretty filling on its own, but I love serving it with some warm pita bread or naan on the side for scooping up all those good flavors. A dollop of Greek yogurt mixed with a little lemon juice and za’atar makes a great cooling addition if you want something extra creamy. If you’re feeding a crowd for brunch, set out some sliced cucumbers, olives, and feta cheese so everyone can customize their bowls. For a lighter option, a simple arugula salad dressed with lemon and olive oil pairs nicely without making the meal too heavy.

Storage Instructions

Store: This breakfast bowl is great for meal prep! Keep the components separate in airtight containers in the fridge for up to 4 days. Store the quinoa, roasted tomatoes, and chickpeas in their own containers, and keep the spinach and fresh herbs separate so they stay crisp.

Make Ahead: You can roast the tomatoes and cook the quinoa a few days in advance to save time in the morning. I like to prep everything on Sunday so I can just assemble my bowl throughout the week. The hummus can stay in its container until you’re ready to serve.

Serve: When you’re ready to eat, you can enjoy this bowl cold or warm up the quinoa and roasted tomatoes in the microwave for about a minute. Add the fresh spinach, hummus, and herbs right before eating so everything tastes fresh and the greens don’t wilt.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 22-27 g
• Fat: 56-66 g
• Carbohydrates: 80-95 g

Ingredients

For the roasted tomatoes:

• 2 cups cherry tomatoes
• 4 garlic cloves (thinly sliced)
• basil
• salt
• 1/3 cup olive oil
• pinch of black pepper

For the bowl:

• 1/2 cup quinoa
• 1 handful spinach
• 1 1/4 cup hummus
• 1/2 cup chickpeas

For the toppings:

• 1/4 cup roasted tomatoes
• 1 tsp fresh mint (finely chopped)
• 1 tsp fresh parsley (finely chopped)
• 1 tbsp Everything Bagel seasoning
• olive oil

Step 1: Roast the Cherry Tomatoes and Garlic

• 2 cups cherry tomatoes
• 4 garlic cloves, thinly sliced
• 1/3 cup olive oil
• salt
• pinch of black pepper
• basil

Preheat your oven to 300°F.

On a baking sheet, toss the cherry tomatoes and thinly sliced garlic cloves with 1/3 cup olive oil, salt, black pepper, and a handful of fresh basil.

Spread them in a single layer and roast for about 1 hour until the tomatoes burst and begin to caramelize.

This low, slow roasting concentrates the flavors and creates a sweet, jammy base for your bowl—I find the longer roasting time is worth the wait for the depth it brings to the dish.

Step 2: Cook the Quinoa

• 1/2 cup quinoa

While the tomatoes roast, cook the quinoa according to package directions (typically simmering for about 15 minutes until fluffy and the water is absorbed).

Once cooked, fluff with a fork and set aside.

Timing it this way means your quinoa will be ready right when the tomatoes finish roasting, so everything comes together efficiently.

Step 3: Assemble the Bowl

• cooked quinoa from Step 2
• 1 1/4 cup hummus
• 1 handful spinach
• roasted tomatoes and garlic from Step 1
• 1/2 cup chickpeas
• 1/4 cup roasted tomatoes
• 1 tbsp Everything Bagel seasoning
• olive oil

In a serving bowl, start by spreading the hummus as a creamy base layer.

Top with the cooked quinoa from Step 2, then add the fresh spinach (the warmth from the quinoa will gently wilt it).

Gently fold in the roasted tomatoes and garlic from Step 1 along with any pan juices—these juices are liquid gold and add incredible flavor.

Add the chickpeas, then finish with the roasted tomatoes from the ingredient list (these provide a texture contrast).

Season everything with the Everything Bagel seasoning and drizzle with a bit more olive oil.

Step 4: Garnish and Serve

• 1 tsp fresh mint, finely chopped
• 1 tsp fresh parsley, finely chopped

Top the bowl with the finely chopped fresh mint and parsley to add brightness and an herbaceous finish.

Taste and adjust seasoning as needed—I like to add an extra pinch of sea salt to enhance all the flavors.

Serve immediately while the quinoa is still warm.

Easy Mediterranean Quinoa Breakfast Bowl

Delicious Easy Mediterranean Quinoa Breakfast Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 1 serving

Calories 975 kcal

Ingredients

  

For the roasted tomatoes::

• 2 cups cherry tomatoes
• 4 garlic cloves (thinly sliced)
• basil
• salt
• 1/3 cup olive oil
• pinch of black pepper

For the bowl::

• 1/2 cup quinoa
• 1 handful spinach
• 1 1/4 cup hummus
• 1/2 cup chickpeas

For the toppings::

• 1/4 cup roasted tomatoes
• 1 tsp fresh mint (finely chopped)
• 1 tsp fresh parsley (finely chopped)
• 1 tbsp Everything Bagel seasoning
• olive oil

Instructions

 

• Preheat your oven to 300°F. On a baking sheet, toss the cherry tomatoes and thinly sliced garlic cloves with 1/3 cup olive oil, salt, black pepper, and a handful of fresh basil. Spread them in a single layer and roast for about 1 hour until the tomatoes burst and begin to caramelize. This low, slow roasting concentrates the flavors and creates a sweet, jammy base for your bowl—I find the longer roasting time is worth the wait for the depth it brings to the dish.
• While the tomatoes roast, cook the quinoa according to package directions (typically simmering for about 15 minutes until fluffy and the water is absorbed). Once cooked, fluff with a fork and set aside. Timing it this way means your quinoa will be ready right when the tomatoes finish roasting, so everything comes together efficiently.
• In a serving bowl, start by spreading the hummus as a creamy base layer. Top with the cooked quinoa from Step 2, then add the fresh spinach (the warmth from the quinoa will gently wilt it). Gently fold in the roasted tomatoes and garlic from Step 1 along with any pan juices—these juices are liquid gold and add incredible flavor. Add the chickpeas, then finish with the roasted tomatoes from the ingredient list (these provide a texture contrast). Season everything with the Everything Bagel seasoning and drizzle with a bit more olive oil.
• Top the bowl with the finely chopped fresh mint and parsley to add brightness and an herbaceous finish. Taste and adjust seasoning as needed—I like to add an extra pinch of sea salt to enhance all the flavors. Serve immediately while the quinoa is still warm.