When it comes to mornings, a hearty breakfast bowl is one of my favorite ways to get in my veggies. This quinoa breakfast bowl is another go-to recipe when I’m looking to mix it up. It’s flavorful and satisfying with nutritious quinoa, veggies, and a savory soy sauce base.

Mushroom and edamame breakfast bowl with egg and chopsticks.

It also feels like I’m kind of having stir fry for breakfast, which in my book is an absolute win. If you, too, love a stir fry at home, plus filling breakfasts that will keep you full all morning long, and that also double as meal prep, then this, my friend, is a recipe for you!

Type of Quinoa

Quinoa is clearly the main star of this recipe. You can use a variety of quinoa types for this recipe. Pictured, I used rainbow quinoa which is a mix of white, red, and black quinoa. Feel free to use them each on their own as you prefer.

But, the idea of simmering quinoa in the morning might not excite you. It should only take about 15 minutes, but I totally understand if that just seems like *too much* on those busy weekdays.

If that’s the case, I’d highly recommend making a large batch of quinoa in your Instant Pot or on the stove as the first round of meal prep.

An even better, more convenient time saver? Buy the microwave-ready pouches of quinoa when I see them in the grocery store. They are a game changer when you’re in a hurry, and they keep this breakfast easy peasy!

Ingredients in bowls.

How to Make a Veggie & Quinoa Breakfast Bowl

Ok, so you’ve figured out your quinoa strategy: simmering away, or the pre-made route. That’s the first step. The rest of the recipe steps will come together quite quickly and in no time you’ll be digging in!

I’d also recommend soft boiling the egg if that’s the method you prefer. That way, it can chill in the ice bath as needed while the veggies cook.

Saute the Mushrooms

To my loyal readers, I’m sorry for being a broken record. For everyone else, this is how we do mushrooms around here. Whether it’s a mushroom breakfast recipe, a pasta recipe with mushrooms, or a simple mushroom side dish, 9/10 we are starting with a dry pan.

Yep, it’s a technique I learned many moons ago from a chef, and it’s changed the way I develop mushroom recipes. Starting with a dry pan allows the mushrooms to release much of their liquid, and in turn, they absorb all the beautiful flavors of a dish that much better.

Depending on the size of the mushrooms, cooking the sliced mushrooms to this point should take around 4-5 minutes.

Cook the Veggies

After the mushrooms have released much of their liquid, drizzle in a little olive oil and then saute diced bell pepper, scallions, and garlic until tender, about 3 minutes.

Add the Sauce

This sauce is simple, keeping this breakfast easy as can be. It’s a mixture of soy sauce, maple syrup, rice vinegar (or apple cider vinegar), a dash of sesame seed oil, and chili garlic sauce for a little kick.

If you have leftover stir fry sauce you want to add instead, or another favorite Asian-inspired sauce, it would also be delicious.

Wilt in Kale and Frozen Edamame

The final step is to add the remaining veggies. Now, technically edamame out of the pod is called mukimame; some grocery stores correctly label it as such in the frozen section. Others do not.

I rinse frozen mukimame under warm water a few times to begin the thawing process and then toss it into the skillet where it finishes thawing quite quickly.

Also, toss in the chopped kale where it will wilt and become tender.

Quinoa breakfast bowl with chopsticks.

Serving this Quinoa Bowl

There are two routes to take to serve this quinoa breakfast bowl. First, put the quinoa in a bowl and top with veggies and the egg. Or, toss the veggies in with the quinoa for one big happy mixture, and finish with the egg. It all comes down to personal preference.

Garnish with the remaining green onions. Sesame seeds add a nice texture, too. And if you like it spicy, add Sriracha or chili oil are excellent finishers. I’d also recommend a sauce like our 5-minute cilantro lime or creamy jalapeno sauce…because sauces always make everything even better!

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Quinoa breakfast bowl topped with mushroom veggie mixture and soft boiled egg.
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Get the Recipe Quinoa Breakfast Bowl with Mushrooms and Edamame

This hearty quinoa breakfast bowl has it all! Loaded with umami mushrooms, kale, bell pepper, and edamame in an Asian-inspired savory sauce, this combination of veggies and quinoa, paired with a soft-boiled egg, is a satisfying start to your day!




  • Cook the quinoa according to package directions. To save time, buy a microwave ready packet or prepare the quinoa in advance.
    1 cup dry quinoa
  • Soft-Boiled Eggs: Heat a large saucepan with water (enough to cover the eggs once they’re added) and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon and boil for 6 1/2 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and topping it off with water. Remove the eggs and place them directly in the ice bath for at least 2-3 minutes. 
    4 eggs
  • Sauce: add the sauce ingredients to a jar and shake to combine. You can also whisk them together in a bowl. Set aside.
    2 Tablespoons soy sauce, 1 Tablespoon pure maple syrup, 4 dashes sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon chili garlic paste
  • Meanwhile, heat a large skillet over medium heat with the sliced mushrooms in an even layer. Cook for 4-5 minutes, allowing the water to release from the mushrooms, stirring occasionally as they lift from the pan.
    8 ounces Baby Bella mushrooms
  • Drizzle olive oil in the skillet and add the white and light green parts of the scallions, reserving the dark green slices for garnish. Add garlic and bell pepper. Cook for 3 minutes.
    1 Tablespoon extra virgin olive oil, 3 scallions, 3 cloves garlic, 1 ½ cups frozen edamame (mukimame), 1 bell pepper
  • Add sauce to the veggies and bring to a simmer for 1-2 minutes. Add the edamame and kale. Cook 1-2 minutes until greens are wilted.
    2 cups kale
  • Serve quinoa in a bowl and top with the veggies, scooping out any sauce that remains in the skillet. Top with the peeled and sliced egg (or egg of choice). Garnish with the green scallion slices. Add sesame seeds, chili oil, or cilantro lime sauce as desired. Enjoy!
    cilantro lime sauce
Calories: 386kcal, Carbohydrates: 46g, Protein: 21g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 592mg, Potassium: 979mg, Fiber: 8g, Sugar: 8g, Vitamin A: 4614IU, Vitamin C: 73mg, Calcium: 198mg, Iron: 6mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!