American-Mediterranean Quinoa and Egg Bowl with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant bowl combining quinoa, poached eggs, avocado, and Mediterranean-inspired toppings like feta and olives. This mediterranean-inspired breakfast (vegetarian, high-protein) ready in about 25 minutes combines cooked quinoa, large egg, avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup cooked quinoa
• 2 large egg
• 1/2 avocado
• 30g feta cheese
• 5 kalamata olives
• 4 cherry tomatoes
• 1 tsp olive oil
• 1 tsp lemon juice

Instructions

1. Step 1: Place 1/2 cup cooked quinoa in a large bowl. If the quinoa is not already cooked, bring 1 cup water to a boil, add 1/2 cup uncooked quinoa, reduce heat to low, cover, and simmer for 15 minutes. Let sit for 5 minutes, then fluff with a fork. Tip: Use a non-stick pot to prevent sticking.
2. Step 2: Fill a medium saucepan with 2 inches of water, add 1/2 tsp white vinegar, and bring to a gentle simmer over medium heat. Crack 2 large eggs into a small bowl, then gently slide them into the water. Cook for 3-4 minutes, or until the whites are set and the yolks are just runny. Use a slotted spoon to transfer to a paper towel to drain. Tip: The vinegar helps the egg whites set faster and prevents them from spreading.
3. Step 3: Dice 1/2 avocado into 1/2-inch cubes, cutting around the pit first. Quarter 4 cherry tomatoes and slice 5 kalamata olives into halves. Transfer all to a separate bowl. Tip: To prevent avocado from browning, add 1/2 tsp lemon juice immediately after dicing.
4. Step 4: Drizzle 1 tsp olive oil and 1 tsp lemon juice over the cooked quinoa. Use a fork to toss until the quinoa is evenly coated and glossy. Tip: The oil and lemon juice enhance the quinoa’s flavor and help it hold its texture.
5. Step 5: Arrange the quinoa in a mound on a serving plate. Place the poached eggs on top, then scatter the diced avocado, quartered tomatoes, halved olives, and crumble 30g feta cheese over the top. Drizzle any remaining olive oil and lemon juice from the quinoa bowl over the entire dish. Tip: For a richer flavor, use a microplane to grate the feta cheese instead of crumbling it.