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Savory Quinoa Breakfast Bowls with Peppers and Kale | TheRoastedRoot.net #healthy #breakfast #paleo #glutenfree #recipe
Savory Quinoa Breakfast Bowls with Peppers and Kale
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Breakfast
Author: Julia
For the Quinoa:
  • 3 tablespoons Thrive Culinary Algae Oil
  • 1 small yellow onion sliced
  • 1 red bell pepper cut into matchsticks
  • 1 green bell pepper cut into matchsticks
  • 1 head lacinato kale chopped
  • 2 eggs sunnyside up
  • 1/2 large avocado, sliced
Prepare the Quinoa:
  1. Bring 2 cups of vegetable broth (or water) to a boil. Add the quinoa, algae oil, turmeric, ginger, lemon zest, and sea salt and return to a boil. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 12 to 15 minutes. Fluff quinoa with a fork, cover and allow it to sit another 5 minutes. Add the nutritional yeast and stir well. Taste quinoa for flavor and add sea salt and/or a drizzle of lemon juice to taste.

Prepare the Toppings:
  1. Heat the algae oil in a skillet over medium-high heat. Add the onions and saute, stirring occasionally, until the onions begin to turn translucent, about 3 minutes. Add the peppers and continue sauteeing, stirring frequently, until the vegetables have softened but are still al dente, about 5 to 8 minutes.

  2. Reduce the heat to medium-low and add the chopped kale leaves to the skillet and cover. Cook until kale has wilted, about 2 minutes. 

  3. Prepare the breakfast bowls by dividing the quinoa between two bowls, followed by the sauteed onions, peppers, and kale. Top each bowl with 1 to 2 sunnyside up (or fried) eggs, along with a few slices of avocado. Serve and enjoy!

Recipe Notes

*You can also use water or chicken broth instead of vegetable broth


Make this a low FODMAP meal by omitting the onion