Spring Vegetable and Feta Breakfast Bowl
A vibrant and nutritious breakfast bowl featuring fresh spring vegetables, creamy feta cheese, and a base of fluffy quinoa, perfect for a wholesome start to your day.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 tablespoon) olive oil
- (1 cup) asparagus, chopped into 1-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) bell pepper, diced
- (1 cup) spinach, roughly chopped
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/2 teaspoons) garlic powder
- (1 cup) feta cheese, crumbled
- (1/4 cups) fresh parsley, chopped
- (1) lemon, juiced
Instructions
- 1
Rinse 1 cup of quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes. Add 2/4 teaspoon salt, 1/4 teaspoon black pepper, and 2/4 teaspoon garlic powder.
- 3
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 4
Add 1 cup of chopped asparagus and sauté for 3-4 minutes until tender.
- 5
Stir in 1 cup of halved cherry tomatoes and 1 cup of diced bell pepper. Cook for an additional 3-4 minutes until the vegetables are softened.
- 6
Add 1 cup of chopped spinach, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder to the skillet. Cook for 2 minutes until the spinach is wilted.
- 7
In a large bowl, fluff the cooked quinoa with a fork and add the sautéed vegetables. Mix well to combine.
- 8
Crumble 1 cup of feta cheese over the quinoa and vegetable mixture and gently fold it in.
- 9
Drizzle the juice of 1 lemon over the bowl and sprinkle with 1/4 cup of chopped fresh parsley. Toss to combine.
- 10
Serve warm in bowls and enjoy your Spring Vegetable and Feta Breakfast Bowl.
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