Tired of cereal for breakfast? Need a change from your usual lunchtime sandwich routine? How about a fast dinner option that’s both nutritious and satisfying?

Grain bowls are a quick and delicious way to liven up breakfast, lunch, or dinner for your whole family. By serving the meal in a bowl, you can easily bring together all of the ingredients, combining flavors and textures. A soft-boiled egg crowns the dish, and when you slice into it, the golden yolk becomes a silky dressing.

Eggs are loaded with protein, and so is quinoa. Though other grains, such as rice or couscous, will work, quinoa is a high-protein ancient grain that adds a delicious nuttiness to your bowl. Use tricolor quinoa and add some bright produce — we chose heirloom tomatoes and fresh spinach — for a colorful dish that looks as delightful as it tastes.

This recipe was developed in partnership with Eggland’s Best.

Ingredients

  • 1 cup tricolor quinoa, rinsed
  • 1/2 tsp kosher salt
  • 1/4 cup extra-virgin olive oil, divided
  • 1 tbsp minced, fresh rosemary
  • 2 tbsp red wine vinegar, divided
  • 4 Eggland’s Best large eggs

Toppings

  • 2 small heirloom tomatoes, coarsely chopped
  • 1 (15 oz.) can no-salt-added chickpeas, rinsed and drained
  • 3 cups fresh baby spinach, chopped

Directions

  1. Rinse quinoa in a fine mesh sieve until water runs clear; drain and place in a large saucepan.
  2. Add 2 cups cold water and salt; bring to a boil.
  3. Reduce heat and simmer, covered, until water is absorbed, about 15 minutes.
  4. Remove from heat and let stand 5 minutes; uncover and fluff with a fork.
  5. Combine 3 tbsp extra-virgin olive oil, rosemary, and 2 tbsp vinegar. Add to cooked quinoa; stir to combine.
  6. Meanwhile, fill a saucepan half-full of cold water; bring to a boil.
  7. Gently add eggs and simmer 6 to 7 minutes.
  8. Remove from heat and run under cold water until cool enough to handle; peel eggs.
  9. In a large skillet, heat remaining 1 tbsp extra-virgin olive oil over medium heat.
  10. Cook chickpeas and tomatoes until tomatoes begin to soften and release their juices, 8 to 10 minutes.
  11. Add spinach; cook and stir just until spinach is wilted, 1 to 2 minutes.
  12. To serve, divide quinoa evenly among four bowls and top with tomato mixture.
  13. Top each bowl with a soft-boiled egg; cut egg in half just before serving.

Yield: 4 servings

Prep time: 10 minutes

Cook time: 25 minutes

Amount per serving

Calories450
Total fat22.7g
Saturated fat3.2g
Polyunsaturated fat2.3g
Monounsaturated fat10.4g
Cholesterol179mg
Sodium239.6mg
Potassium737mg
Total carbohydrate44.6g
Dietary fiber10.5g
Sugars3.6g
Protein18g