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Healthy Recipes: Quinoa Breakfast Bowl and Breakfast Parfaits


Quinoa Breakfast Bowl

Servings - 1
Cooking Time - 30 mins


  • 2/3 cup water
  • 1/3 cup quinoa, rinsed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 large egg
  • 1/2 cup grape/cherry tomatoes, halved
  • 1/4 cup loosely packed basil leaves
  • 1/2 medium ripe avocado, peeled and sliced
  • Balsamic glaze​​​​​​


  1. Place water in a small saucepan. Bring to a boil; add quinoa and 1/8 teaspoon each salt and pepper. Reduce heat; cover and simmer until tender, 12-15 minutes.
  2. Meanwhile, heat a small nonstick frying pan over medium-high heat. Break egg into pan; reduce heat to low. Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook until white is set and yolk begins to thicken, turning once if desired.
  3. Fluff quinoa with a fork; place in a serving bowl. Top with tomatoes, basil, avocado and cooked egg. Drizzle with balsamic glaze, or serve glaze on the side.

411 Cal

P 17g | C 46g | F 19g


Breakfast Parfaits

Servings - 4
Cooking Time - 10 mins


  • 2 cups pineapple chunks
  • 1 cup vanilla yogurt
  • 1 cup fresh or frozen raspberries
  • 1/2 cup chopped dates or raisins
  • 1 cup sliced ripe banana
  • 1/4 cup sliced almonds


  1. In 4 parfait glasses or serving dishes, layer the pineapple, yogurt, raspberries, dates and banana. Sprinkle with almonds. Serve immediately.

277 Cal
P 5g | C 60g | F 4g


*Recipes from taste of home