Inspired by a traditional shakshuka, this Savory Peruvian Quinoa Breakfast Bowls features healthy quinoa, ají amarillo and panca, tomatoes and fresh veggies then topped with eggs... garnished with cilantro, scallions, and avocados, it's a health, protein-rich breakfast ready in 30 minutes or less!
👩🏻🍳 Tamara Talks - Recipe Inspiration
How did I land on a shakshuka-style Peruvian breakfast? Well, we love healthy quinoa recipes, and I love to play with my food! LOL. I keep quinoa and ají amarillo and panca in my well-stocked pantry. The fresh ingredients - tomatoes, red bell pepper, onion, avocado, lime, etc. - are almost always in my kitchen!
Testing recipes is a regular part of life at Andersen casa, and I never post a recipe that we've had once. Refining is part of the process.
My sweet husband sometimes eats the same food several times in just a few days. This was the case with these savory Peruvian quinoa breakfast bowls. We are so pleased with the results!
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- olive oil
- tiny tomatoes (like Cherub)
- red onion
- red bell pepper
- ají amarillo
- ají panca
- tomato paste
- garnishes: avocado, scallions, lime wedges, cilantro
- Sauté the aromatics - Add a drizzle of olive oil to a skillet over medium-high heat. Add the red onion and tomatoes. When the tomatoes begin to burst, add both the ají amarillo and panca pastes, cumin, and garlic. Stir-fry 1-2 minutes until fragrant then add the chopped red bell pepper and tomato paste. Stir to combine.
- Add the quinoa and broth - After thoroughly rinsing the quinoa (see Tips), add the quinoa and broth, salt, and a few grinds of pepper. Stir to combine. Cover and reduce to simmer. Cook 15 minutes. While the quinoa cooks, prep garnishes.
- Add the eggs - Use a large spoon or spatula to make a well for each egg. Break the eggs into the well. Season with salt and pepper. Replace cover. Simmer another 5-10 minutes until egg whites are opaque and yolks are done as per preference. NOTE: If quinoa looks dry, add a bit more broth or water to finish the eggs.
- Serve - Using a big spoon, divide the quinoa and egg mixture between 4 shallow bowls. (Careful with the eggs, especially if they've got soft yolks!). Garnish as desired, and enjoy!
Does this dish keep well for leftovers? Yes and no. The quinoa mixture keeps very well. If you need only 2 servings, I highly recommend making the full recipe (4 servings), and saving half for a future use. You can keep it in the refrigerator for 2-3 days and make a poached or basted egg to top it with. Delicious! I'm confident it would be fine to store in the freezer for up to 2 months. Re-heat by your preferred method then top with your favorite egg and garnishes!
We don't like quinoa. What can I substitute? A different grain is a good choice, but you may also substitute beans or legumes. Start with them cooked, and reduce the liquid to just moisten the dish and cook the eggs.
Is this quinoa recipe healthy? Absolutely! Quinoa contains protein, and other vital nutrients. You get additional protein from the egg, healthy fats, antioxidants from the tomatoes, vitamins from the red bell pepper, etc. For more on quinoa see 11 Proven Benefits of Quinoa...
We love savory, healthy breakfasts like this quinoa breakfast bowl, but I would not hesitate to have it for #meatlessMonday or any other day of the week for any meal. It's delicious, healthy, and quick and easy to prepare. Go for it!