Quinoa Breakfast Bowls with Lox, Goat Cheese, and Over-Easy Eggs
Posted: September 9, 2025
Updated: January 18, 2026
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
Nutty quinoa, silky salmon, rich avocado, tangy goat cheese, all covered with runny yolk and a squeeze of brightness from lemon juice – what is not to love? I found the inspiration for this recipe in 2013 or so – back when everyone had to be reminded that it is pronounced KEEN-wah – and have used it for guest and weekday breakfasts ever since. It is super simple to make, it takes only as long as the quinoa takes to cook, very filling, and a nutritious way to start the day.
It is also great as a cold breakfast or lunch (use hard-boiled eggs instead of fried) – store the built quinoa bowls in the refrigerator for up to 5 days or so and enjoy cold! Don’t be afraid to make extras.
servings at ≈1¼ cups per serving
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Hands-On Time: 10 minutes
Cooking Time: 17 to 27 minutes
Total Time: 17 to 27 minutes
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Meal Suggestions
Add extra brininess: I like to add pickled onions or capers on occasion.
Brunch entertaining: Scale up for weekend guests. Garnish with fresh parsley.
Post-workout meal: High protein content perfect for muscle recovery.
Light dinner: Satisfying yet not too heavy for evening meals.
Picnic food: Serve cold versions in mason jars.
Shortcuts
Use pre-cooked quinoa from the refrigerated section.
Buy pre-sliced lox from the deli counter.
Use store-bought pickled onions.
Cook quinoa in a rice cooker while prepping other ingredients.
Hard-boiled eggs can be used instead of fried eggs.
Make Ahead
Quinoa: Cook up to 5 days ahead, store refrigerated.
Assembly: Build bowls without eggs, store 3 days refrigerated.
Meal prep: Portion all ingredients into containers, add fresh egg when serving.
Troubleshooting / Prevention
Mushy quinoa: Don’t overcook or add too much water.
Bland quinoa: Toast longer for nuttier flavor, add more bouillon.
Overcooked eggs: Use medium-low heat, watch timing carefully.
Brown avocado: Add lemon juice immediately after slicing.
Storage & Leftovers
Refrigerate: Assembled bowls keep 3-5 days (add fresh egg when serving).
Freezing: Freeze cooked quinoa up to 3 months (don't freeze other components).
Reheating: Microwave quinoa 30-60 seconds, add toppings cold,
Best quality: Consume within 24 hours for optimal texture.
Substitutions & Variations – Shelf-Stable & Frozen Ingredients
Several ingredients can be frozen and thawed overnight:
Lox and goat cheese can be frozen in the container that they came in.
Avocados can be frozen either sliced or mashed.
Lemons can be sliced and frozen.
Use canned salmon instead of lox.
Frozen quinoa (thaw and fluff with fork).
Shelf-stable pickled vegetables.
Substitutions & Variations – Keto-Friendly
Replace quinoa with cauliflower rice.
Double the lox and goat cheese portions.
Add extra avocado and olive oil.
Include nuts or seeds for crunch.
Substitutions & Variations – Lactose-Free
Use lactose-free goat cheese or aged hard cheeses (naturally lower lactose).
Substitute with dairy-free cream cheese alternative.
Use nutritional yeast for cheesy flavor.
Substitutions & Variations – Dairy-Free
Replace goat cheese with avocado chunks or hummus.
Use dairy-free butter alternative for cooking eggs.
Add hemp seeds or tahini for creaminess.
Substitutions & Variations – Vegan
Omit lox and eggs.
Add marinated tofu or tempeh.
Include roasted chickpeas for protein.
Use nutritional yeast instead of goat cheese.
Add extra vegetables like roasted bell peppers.
Substitutions & Variations – Vegetarian
Replace lox with smoked mushrooms or marinated portobello.
Add smoked paprika for depth.
Include sun-dried tomatoes for umami.
Consider smoked tofu as protein alternative.
FAQs
Q: Can I substitute the lox?
A: Absolutely. Try smoked trout, grilled shrimp, or roasted chickpeas for a vegetarian twist. For a budget-friendly option, use flaked canned salmon.
Q: Is this bowl gluten-free?
A: Yes, quinoa is naturally gluten-free. Just confirm that your lox and goat cheese are certified gluten-free if needed.
Q: Can I use a different cheese?
A: Sure. Feta, cream cheese, or labneh work well. Goat cheese adds tang and creaminess, but feel free to swap based on preference.
Q: If I add greens, what would work best?
A: Arugula, spinach, or mixed baby greens add freshness and balance. Massage tougher greens like kale with olive oil and lemon juice before using.
Q: Can I make this bowl dairy-free?
A: Yep! Omit the goat cheese or use a dairy-free alternative. The avocado and egg still provide richness.
Nutrition Facts
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* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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Over Easy (Eggs)
Over easy eggs are flipped to cook briefly on both sides, resulting in fully set whites and a runny yolk contained within a thin layer of cooked egg white. The second side cooks for only 15 to 20 seconds, just enough to lightly sear the top while keeping the yolk liquid. This style provides the security of fully cooked whites while maintaining the rich, flowing yolk perfect for breakfast sandwiches.
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