Gluten-Free Savory Egg Bowl

Fluffy quinoa cooked in vegetable broth or water forms the base of this savory egg bowl, topped with roasted mixed vegetables, halved soft-boiled eggs and sliced avocado. Fresh herbs, hot sauce or a squeeze of lemon are optional finishing touches.

Prep: 10 min Cook: 30 min Total: 45 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 45 minutes (10 min prep, 30 min cook). It uses 9 ingredients — including quinoa, gluten-free vegetable broth or water, mixed vegetables — and walks through 4 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Savory Egg Bowl: When preparing this breakfast recipe, if cooking the quinoa in vegetable broth, use one labeled gluten-free, since some broths add yeast extract or flavorings from barley. Quinoa itself is often processed near wheat, so buy quinoa with the same label and roast the vegetables on a clean sheet.

Gluten-Free Notes for Gluten-Free Savory Egg Bowl: This recipe is naturally gluten-free, relying on quinoa and fresh produce. Always ensure any added broths or seasonings are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for quinoa, rinsed, gluten-free vegetable broth or water, fresh herbs, hot sauce, lemon wedges. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 cup quinoa, rinsed Shop
2 cups gluten-free vegetable broth or water Shop
2 cups mixed vegetables, chopped (e.g., bell peppers, zucchini, broccoli)
1 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
4 large eggs
1 ripe avocado, sliced
fresh herbs, hot sauce, lemon wedges (optional) Shop

Instructions

1 Cook the quinoa: Combine the rinsed quinoa and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it steam, covered, off the heat for 5 minutes, then fluff with a fork.
2 Roast the vegetables: While the quinoa cooks, preheat your oven to 400°F (200°C). Toss the chopped mixed vegetables with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for about 15-20 minutes, or until tender and slightly caramelized, flipping halfway through.
3 Prepare the eggs: Bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for soft-boiled eggs with a runny yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel them gently.
4 Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with a generous portion of the roasted vegetables, a few slices of avocado, and a halved soft-boiled egg. Garnish with optional fresh herbs, a drizzle of hot sauce, or a squeeze of lemon if desired.

Nutrition (per serving)

250

Calories

Protein

34g

Carbs

10g

Fat

Fiber

290mg

Sodium

Tips & Notes

Lower the eggs into the water with a spoon so they don't crack, and start timing once the water returns to a simmer.
Cut harder vegetables like broccoli smaller than zucchini so everything finishes roasting together.
A drizzle of hot sauce labeled gluten-free and a squeeze of lemon tie the egg bowl together.

Common questions

What cross-contamination risk is specific to Gluten-Free Savory Egg Bowl?

Check quinoa, rinsed, gluten-free vegetable broth or water, mixed vegetables, chopped before they go into Gluten-Free Savory Egg Bowl. If cooking the quinoa in vegetable broth, use one labeled gluten-free, since some broths add yeast extract or flavorings from barley. Quinoa itself is often processed near wheat, so buy quinoa with the same label and roast the vegetables on a clean sheet.

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