Dinner

Savory Quinoa and Lentil Breakfast Bowl Recipe

Bylilan Sage October 14, 2025October 14, 2025

Introduction

This Savory Quinoa and Lentil Breakfast Bowl is a nutritious and satisfying way to start your day. Packed with wholesome vegetables, protein-rich lentils, and flavorful quinoa, it’s a hearty meal that keeps you energized. The combination of sautéed veggies and a perfectly poached egg makes it both delicious and nourishing.

A white bowl held by a woman's hand contains a colorful dish with four main parts: thinly sliced green avocado layered on the left side, a mix of cooked green broccoli, yellow and red bell peppers, and brown mushrooms covering the top right, a soft white poached egg at the bottom center sprinkled with red sauce and seeds, and a base of dark quinoa grains under the vegetables. The dish is topped with green chopped scallions, roasted seeds, and a drizzle of bright red sauce over all layers, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tablespoons Extra Virgin Olive Oil
32 Ounces Vegetable Broth or Stock
1 Whole Red Onion
3 Cloves Garlic
6-8 Ounces Mushrooms
6-8 Mini Sweet Peppers (or substitute with Bell Peppers)
1 Handful Broccoli, cut into smaller pieces
4 Scallions
1 Cup Red Quinoa
1/2 Cup Small Black Lentils
1/4 Cup Cilantro (a heavy pinch)
Dash of Cayenne or Paprika
Optional: Pumpkin Seeds for garnish
Optional: 1 Egg per serving for poaching
Optional: Avocado for serving

Instructions

Step 1: In a pot, bring 24 ounces of vegetable broth to a light boil. Add the quinoa and lentils, reduce to a simmer, and cook uncovered for 20–25 minutes until the liquid is absorbed.
Step 2: While the grains cook, heat olive oil in a large pan over medium heat. Add chopped red onion, broccoli, and carrots first. Sauté for a few minutes before adding sliced mini sweet peppers, mushrooms, scallions, and minced garlic. Continue to sauté for 15–20 minutes until vegetables are tender.
Step 3: Once the quinoa and lentils have absorbed the broth, fluff them gently with a fork. Pour the remaining 8 ounces of broth into the sautéed veggies and cook down until the liquid reduces and the vegetables soften further.
Step 4: Divide the quinoa and lentil mixture into serving bowls as a base layer.
Step 5: Poach eggs to your liking and slice or prepare avocado for serving.
Step 6: Top each bowl of grains with the sautéed vegetables. Add a poached egg, avocado slices, pumpkin seeds, fresh cilantro, and extra scallions. Sprinkle a dash of paprika or cayenne on the egg for color and a little heat.
Step 7: Serve immediately and enjoy this wholesome, flavorful breakfast bowl.

Tips & Variations

Use bell peppers instead of mini sweet peppers if mini peppers are unavailable.
For a vegan version, skip the egg and add a sprinkle of toasted nuts or seeds for extra protein.
Add fresh lemon juice or a drizzle of hot sauce for a bright, spicy twist.
Make extra quinoa and lentils ahead of time to speed up your morning prep.

Storage

Store any leftover quinoa, lentil mixture, and sautéed vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the mixture. Poach fresh eggs when ready to serve for the best texture.

How to Serve

A white bowl holds a colorful layered dish held by a woman's hand wearing a gray sleeve. The base layer is dark red quinoa spread evenly in the bowl. On top, sautéed mixed vegetables including green broccoli florets, brown mushrooms, diced red and yellow bell peppers, and onions create a textured and colorful mix covering a large area on one side. Half of a sliced green avocado rests on the left side, smooth and fresh, with small drops of red sauce drizzled over it. A cooked white egg with a soft texture is placed near the top, sprinkled with slices of green onions and more red sauce scattered across it and the vegetables, adding vibrant contrast. The scene is set against a blurred white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can substitute small black lentils with green or brown lentils. Just be mindful that different lentils may have different cooking times, so adjust accordingly.

What can I do if I don’t have vegetable broth?

If you don’t have vegetable broth, you can use water with added herbs and spices, or a mild chicken broth if you’re not vegetarian. Homemade broth works well too for extra flavor.

lilan Sage