Breakfast, they say it’s the most important meal of the day. I am not so sure that is true. I think every meal is important. But I can say that for me, a good breakfast sets the tone for healthy eating the rest of the day.

I like to keep my breakfast simple, like this Simple Quinoa Breakfast Bowl.
(This post contains affiliate links. See full disclosure at bottom of post)


Simple Quinoa Breakfast Bowl

The Quinoa, Prosciutto and Egg:

I like to cook a batch of quinoa at the beginning of the week and pull it out as needed all week long for breakfasts, salads, side dishes, whatever. For this breakfast, I reheat the quinoa in the same pan I cook the prosciutto and egg in for easy clean up. Prosciutto tastes like bacon but because it doesn’t require cooking it is perfect for a quick breakfast. And that egg…well it’s sunny side up with a crispy bottom!

Simple Quinoa Breakfast Bowl

The Simple Additions:

We place the quinoa, egg and prosciutto in a bowl alongside diced avocado and sliced tomatoes. Quick, easy, well rounded and delicious. It doesn’t get better than that!


The Recipe: Simple Quinoa Breakfast Bowl

This recipe is gluten free.

Quinoa Breakfast Bowl
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
Cook your quinoa in advance to make this meal quick and easy!
Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, gluten-free recipe
Servings: 1 serving
Author: Linda Spiker
  • 1/2 cup cooked quinoa follow package instructions
  • 1/2 a ripe avocado peeled and diced
  • One small tomato sliced
  • 2 slices prosciutto
  • 1 egg
  • Butter or ghee
  • sea salt pepper
  1. To make this meal quicker, cook quinoa in advance and keep in fridge till needed.
  2. Dice avocado and slice tomato. Set aside
  3. Place a pan on med/high heat, add enough butter or ghee to coat the bottom of the pan.
  4. Add prosciutto to one side of the pan, add an egg to the center and precooked quinoa to the other side of pan.
  5. As egg cooks, gently move quinoa around with a spatula to evenly heat. (lower heat if necessary)
  6. Turn prosciutto over when first side is crispy.
  7. When egg whites are cooked but yolk is runny, add quinoa to a bowl, surround with the prosciutto, egg, tomato and avocado.
  8. Sprinkle with sea salt and freshly ground pepper. Serve.


We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to View The Organic Kitchen’s Privacy Policy