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{This post is sponsored by Bob’s Red Mill!}
I made us a SAVORY breakfast today: a Turkish egg and quinoa breakfast bowl.
I pretty much always post sweet breakfast recipes. I think it’s no secret that those are my very favorite. I love to photograph stacks of pancakes with butter melting across the top, french toast with maple syrup drizzling down the sides, and crepes stuffed to the brim with fruit. That being said, I also love a good eggy breakfast…only I almost always make them for lunch or dinner instead of breakfast. I dunno why, but I guess I’m just more of a ‘sweet’ breakfast person…unless there’s avocado toast involved, in which case I will eat at any time. Obviously.
Anyway, point is that I feel like I do not have enough egg based breakfast recipes on the blog and I’ve decided that needs to change. Thankfully I have my friends at Bob’s Red Mill to help me create the perfect healthy and savory breakfast. I’m using their quinoa as a base for these killer bowls.
PS. I eat a bowl of avocado with flaky sea salt and Bob’s Organic Quinoa almost every day of the week. It’s been my favorite snack since the start of the new year (hello Healthy January) and I am now hooked. I’ll also sometimes add a handful of toasted seeds, mmm, so good, and now that I think about it, kind of similar to this bowl…cool. cool.
These loaded breakfast bowls were one hundred percent inspired by these Turkish Fried Eggs from a little over a year ago. I love those eggs so much, so when the idea of a savory quinoa breakfast bowl came to mind, I knew I wanted to go with these Turkish flavors.
Let’s break these bowls down piece by piece here for you guys…
…start off with your quinoa. There’s no denying that aside from maybe steamed rice, quinoa is my favorite grain. well, technically it’s a seed, but to me it feels more like a grain. Anyway, I love it.
…next up is the herbed yogurt. Oh this yogurt. It’s full of garlic, dill and parsley, and it’s highly addictive.
…a little sun-dried tomato pesto. mainly because I am obsessed, but also because tomatoes are common in Turkish cooking.
…now you just need your eggs. I like to poach mine for this, but I think a fried egg would be equally delish as well. Totally whatever you love most.
…OK. now you’ll want to basically bathe your eggs in the secret, but really not so secret, sauce. aka the spicy toasted sesame butter sauce. Not going to lie, this sauce is everything and should probably be slathered on. just sayin.
…finish with avocado, fresh spinach, toasted sesame seeds, and maybe some goat cheese, if you’re into it, which you know that I am.
So many layers of awesomeness right? What I really love about this recipe though is that you can pretty much prepare everything in advance and then assemble in the morning. The quinoa, yogurt, and sauce can be made a few days in advance and kept in the fridge. In the morning, all you have to do is cook your eggs and assemble. If you’re looking for a super quick version, you could even use hard-boiled eggs that you maybe cooked up on a Sunday. Then its breakfast done in about five or ten minutes.
Yes, please!
And if you’re like me, and dig the whole breakfast for dinner thing, it’s dinner in under thirty! Whoop, whoop!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
But first, breakfast…cause it’s the most important meal of the day!
{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! }