If you’ve ever had the pleasure of starting your day at First Watch, chances are you’ve encountered their made from scratch power bowls. This vibrant copycat recipe of their quinoa breakfast bowl features protein-rich quinoa alongside spicy Italian sausage, oven-roasted mushrooms and tomatoes, tender kale with a homemade zesty lemon white balsamic dressing. It’s then crowned with butter-basted eggs and garnished with freshly grated parmesan cheese. It’s so delicious!
Table of Contents
Why to Love this Recipe
- Customizable: This recipe serves as a canvas for your creativity. Whether you’re a fan of spicier flavors, want to go vegetarian or have specific dietary restrictions, this bowl is easily customizable to suit your tastes and preferences.
- A Feast for the Eyes: The vibrant colors and visually appealing layers make this bowl a treat for your eyes as well as your belly.
- Effortlessly Elegant: Impress your family or guests with a breakfast that looks and tastes like it took hours to prepare, yet is surprisingly simple to make.
- Nutrient-Packed Goodness: The combination of quinoa, sausage, and fresh vegetables provides a powerhouse of essential nutrients, making it a wholesome way to kickstart your day.
Ingredients Needed
For the White Balsamic Lemon Vinaigrette:
- Freshly Squeezed Lemon Juice: Adds a zesty and citrusy flavor
- White Balsamic Vinegar: Provides a slightly sweet and tangy undertone. You can also use champagne vinegar.
- Extra Virgin Olive Oil: Brings a rich and smooth texture.
- Dijon Mustard: Adds additional tang and also acts as an emulsifier to help bind the vinaigrette.
- Pinch of Salt and Freshly Ground Black Pepper: Season to tatste
For the Quinoa:
- Quinoa: I used a blend of red, white, and black quinoa, providing a visually appealing mix.
- Chicken Broth: Vegetable broth or even plain water works here. If using plain water just add a tsp of salt to your water.
For the Roasted Tomatoes and Mushrooms:
- Mushrooms: Use your favorite! I used cremini mushrooms.
- Tomatoes: I chose campari tomatoes due to their sweet and juicy nature. Their smaller size also helps with quicker roasting.
- Olive Oil: Avocado oil will also work.
- Salt and Pepper: To taste
For the Italian Sausage:
- Hot Italian Sausage (ground): Infuses the dish with a spicy kick and savory flavor.
- Chopped Kale: Adds a touch of green freshness, providing both visual appeal and additional nutrients.
For the Butter Basted Eggs:
- Eggs
- Butter
- Salt and Pepper
The Garnishes:
- Parmesan Cheese: Freshly grated
- Fresh Parsley: Adds a bright herbaceous flavor
- Green Onions
How to Make a Quinoa Breakfast Bowl
Make the Lemon Balsamic Vinaigrette:
In a small bowl or jar, whisk together the lemon juice, white balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
Slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasonings as needed. If using a jar, tightly close the lid and give it a good shake to emulsify after adding the oil.
My honey lime vinaigrette would also work perfectly with this recipe.
Make the Quinoa
Rinse quinoa under cold running water in a fine-mesh strainer for 30-60 seconds, or until the water runs clear. This removes saponins, a natural coating that can cause bitterness. Skip this step if your quinoa is labeled “pre-rinsed.”
In a saucepan, bring 2 cups of desired liquid (water, chicken broth, etc.) to a boil over medium-high heat. Add a pinch of salt, if desired or if you’re using plain water.
Once the liquid is boiling, carefully stir in 1 cup of quinoa.
Cover the saucepan, reduce the heat to low and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender and fluffy.
Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork to separate the grains.
Roast the Tomatoes and Mushrooms
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Slice the mushrooms and quarter the tomatoes. Divide them onto opposite sides of the prepared baking sheet. Drizzle each vegetable with half the olive oil and season with salt and pepper.
Place the baking sheet in the preheated oven and roast for 30 minutes, or until the tomatoes are softened and the mushrooms are tender.
Note: If one vegetable seems finished before the other, simply remove it from the oven and continue cooking the other veggie.
Make the Sausage & Kale
While the vegetables roast, add the sausage and cook over medium heat, breaking it up with a spatula, until it’s browned and cooked through, about 5 minutes.
Marinate the kale (optional step): In a large bowl, place the chopped kale and pour a few tablespoons of the prepared vinaigrette over it. Massage the kale gently with your hands for a minute or two, ensuring the vinaigrette coats the leaves evenly.
Add the kale to the pan with the cooked sausage. Stir well to combine, then cover the pan with a lid. Reduce heat to low and let the kale steam for 2-3 minutes, or until wilted and tender.
Baste the Eggs
Heat the tablespoon of butter in a nonstick skillet over medium heat. Swirl the pan to coat the bottom evenly.
Once the butter starts to foam and lightly sizzle, carefully crack the eggs into the pan.
Avoid breaking the yolks! Allow the egg whites to cook around the edges, setting as they meet the hot butter.
Tilt and baste: This is the key to butter-basting magic! Gently tilt the pan allowing the melted butter to pool at one end. Spoon the hot butter continuously over the uncooked egg whites, aiming for the edges and center.
Keep basting until the egg whites are completely set and opaque, while the yolks reach your desired doneness. Aim for a runny, soft yolk for classic butter-basted eggs, or cook to your preference.
Season the cooked eggs with a pinch of salt and pepper to taste. Slide them onto a plate and set them aside while you assemble your bowl.
Assemble the Bowl
Divide quinoa between two bowls. Top with roasted tomatoes and mushrooms, sausage and kale and basted eggs. Drizzle with vinaigrette and finish with parmesan cheese, parsley, and green onions. Enjoy!
Adding Personal Flair & Topping Suggestions
Tailoring this Breakfast Quinoa Bowl is one of the joys of preparing this dish at home. Here are some suggestions for adding a personal touch:
- Spice it Up: If you love a bit of heat, consider adding diced jalapeños, red chili flakes or a drizzle of hot sauce to your bowl.
- Make it Vegetarian: Swap the hot Italian sausage for a plant-based alternative or add extra roasted mushrooms and tomatoes.
- Make it Vegan: Nix the eggs and substitute traditional sausage with vegan sausage and choose vegetable broth instead of chicken broth for a delicious vegan alternative.
- Quinoa Alternatives: Experiment with different grains like farro, couscous or brown rice to switch up the base of your breakfast bowl.
Recipe FAQs
Can I prepare the quinoa in advance?
A: Absolutely! Cook the quinoa ahead of time and store it in the refrigerator. When ready to assemble, gently reheat before adding the remaining ingredients.
Can I freeze the leftovers?
While the quinoa bowl is best enjoyed fresh, you can freeze individual components like cooked quinoa and roasted vegetables separately. Reheat and assemble when ready.
I’d love to hear your thoughts in the comments below! Did you make this quinoa breakfast bowl inspired by First Watch? Did you change up any toppings or ingredients? Your feedback is always appreciated. And as usual, Happy Cooking!
Looking for other Impressive Breakfast Recipes
Savory Quinoa Breakfast Bowl
Ingredients
White Balsamic Lemon Vinaigrette:
- 2 tbsp freshly squeezed lemon juice, about 1 lemon
- 1/4 cup white balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- Pinch of salt and freshly ground black pepper
Quinoa:
- 1 cup tri-color quinoa
- 2 cups chicken broth
- Pinch of salt
Roasted Tomatoes and Mushrooms:
- 1 cup cremini mushrooms, halved
- 2-4 campari tomatoes, quartered
- 1 tbsp olive oil
- Pinch of salt
Sausage:
- 8 ounces hot Italian sausage, crumbled
- 1 cup chopped kale
Butter Basted Eggs:
- 4 eggs
- 2 tbsp butter
- salt and pepper, to taste
Garnishes:
- parmesan cheese, grated
- fresh parsley, chopped
- green onions, sliced
Instructions
Make the Lemon Balsamic Vinaigrette:
- In a small bowl or jar, whisk together the lemon juice, white balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
- Slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasonings as needed. If using a jar, tightly close the lid and give it a good shake to emulsify after adding the oil
Make the Quinoa
- Rinse quinoa under cold running water in a fine-mesh strainer for 30-60 seconds, or until the water runs clear. This removes saponins, a natural coating that can cause bitterness. Skip this step if your quinoa is labeled “pre-rinsed.”
- In a saucepan, bring 2 cups of desired liquid (water, chicken broth, etc.) to a boil over medium-high heat. Add a pinch of salt, if desired or if you’re using plain water.
- Once the liquid is boiling, carefully stir in 1 cup of quinoa.
- Cover the saucepan, reduce the heat to low and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is tender and fluffy.
- Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then, fluff the quinoa with a fork to separate the grains.
Roast the Tomatoes and Mushrooms
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Slice the mushrooms and quarter the tomatoes. Divide them onto opposite sides of the prepared baking sheet. Drizzle each vegetable with half the olive oil and season with salt and pepper.
- Place the baking sheet in the preheated oven and roast for 30 minutes, or until the tomatoes are softened and the mushrooms are tender.
- Note: If one vegetable seems finished before the other, simply remove it from the oven and continue cooking the other veggie.
Make the Sausage & Kale
- While the vegetables roast, add the sausage and cook over medium heat, breaking it up with a spatula, until it’s browned and cooked through, about 5 minutes.
- Marinate the kale (optional step): In a large bowl, place the chopped kale and pour a few tablespoons of the prepared vinaigrette over it. Massage the kale gently with your hands for a minute or two, ensuring the vinaigrette coats the leaves evenly.
- Add the kale to the pan with the cooked sausage. Stir well to combine, then cover the pan with a lid. Reduce heat to low and let the kale steam for 2-3 minutes, or until wilted and tender.
Baste the Eggs
- Heat the tablespoon of butter in a nonstick skillet over medium heat. Swirl the pan to coat the bottom evenly.
- Once the butter starts to foam and lightly sizzle, carefully crack the eggs into the pan.
- Avoid breaking the yolks! Allow the egg whites to cook around the edges, setting as they meet the hot butter.
- Tilt and baste: This is the key to butter-basting magic! Gently tilt the pan allowing the melted butter to pool at one end. Spoon the hot butter continuously over the uncooked egg whites, aiming for the edges and center.
- Keep basting until the egg whites are completely set and opaque, while the yolks reach your desired doneness. Aim for a runny, soft yolk for classic butter-basted eggs, or cook to your preference.
- Season the cooked eggs with a pinch of salt and pepper to taste. Slide them onto a plate and set them aside while you assemble your bowl.
Assemble the Bowl
- Divide quinoa between two bowls. Top with roasted tomatoes and mushrooms, sausage and kale and basted eggs. Drizzle with vinaigrette and finish with parmesan cheese, parsley, and green onions. Enjoy!
