Zaatar Spiced Pecans and Quinoa Breakfast Bowl
This Zaatar Spiced Pecans and Quinoa Breakfast Bowl is a flavor-packed, nutritious start to your day!
Equipment
- Medium-sized Pot
- Sheet Pan
- Skillet
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 2 cups cherry or grape tomatoes
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 2/3 cup raw pecan halves
- 1 tablespoon olive oil
- 1 to 2 tablespoons za'atar
- 1 cup uncooked quinoa
- 4 large eggs (poached or fried)
- Minced parsley (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cherry or grape tomatoes with 2 teaspoons of olive oil and 1/8 teaspoon of salt. Spread them out on a sheet pan and roast for about 15-20 minutes, until blistered.
- Combine the raw pecan halves with 1 tablespoon of olive oil and 1 to 2 tablespoons of za'atar in a mixing bowl. Spread on another sheet pan and toast in the oven for 8-10 minutes until fragrant.
- Rinse 1 cup of quinoa under cold water. In a medium-sized pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
- In a skillet over medium heat, cook the eggs to your liking—poached or fried.
- In a serving bowl, layer the cooked quinoa, top with roasted tomatoes and za'atar spiced pecans, and place the cooked eggs on top. Sprinkle with minced parsley.
Notes
- Customize with your favorite vegetables or toppings for a personal touch.
- Cooked quinoa can be stored in the fridge for up to 5 days.
- Za'atar can be adjusted based on your flavor preference; try different nuts for variety!