Activity time: 15 minutes Total duration: 30 minutes
Stock up on whole grains, vegetables and protein and you’ll start the day off right. This quinoa bowl is easy to make the day before: simply cook the quinoa and cut the vegetables, then reheat the grains, mix in the vegetables, and scramble the egg whites before serving.
This breakfast starts your day off right by helping you get a serving of vegetables, a healthy dose of protein, and enough fiber to help keep you full throughout the morning.
Quinoa and egg white bowl with vegetables
Ingredients
- 1 cup (170 g) quinoa, dry
- 3 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 teaspoon of maple syrup
- 1 cucumber, thinly sliced
- 2 cups (128 g) snow peas
- 2 cups (50 g) fresh spinach
- 6 large egg whites
- 1 large egg
- 2 tablespoons grated parmesan
Instructions
To cook the quinoa, rinse the quinoa in a fine-mesh strainer, bring 2 cups of water to a boil in a small saucepan, then add the rinsed quinoa. Bring the water to a boil, reduce the heat to low and cover. Cook for 15 minutes, until the water is absorbed and the quinoa is tender. Remove from heat. (Note: Quinoa can be cooked up to four days in advance and stored in the refrigerator. Reheat on the stovetop or in the microwave before assembling the bowls.)
While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, and maple syrup. Add the cucumber, snow peas and spinach and toss to coat.
When the quinoa is cooked, whisk the egg whites, egg and Parmesan in a small bowl. Place a medium nonstick sauté pan over medium heat and add 1 tablespoon of olive oil. When the oil is hot, add the eggs and cook, stirring frequently, until the eggs are set and completely cooked, about 3 minutes.
To serve, place 3/4 cup quinoa in each of four bowls, then distribute vegetables and eggs evenly among each bowl. Serve immediately.
For: 4 | Serving size: 1 bowl
Nutrition (per serving): Calories: 338; Total fat: 15 g; Saturated fat: 3 g; Monounsaturated fat: 9 g; Polyunsaturated fat: 3 g; Cholesterol: 54 mg; Sodium: 158 mg; Carbohydrates: 35g; Dietary fiber: 4 g; Sugar: 4g; Protein: 15g
Originally published June 28, 2020; Updated January 2026
The position Quinoa bowl with egg whites and vegetables appeared first on MyFitnessPal Blog.
