Zaatar Spiced Pecans and Quinoa Breakfast Bowl

If you’re searching for a breakfast bowl that is not only packed with flavor but also brimming with nutrients, look no further than this Zaatar Spiced Pecans and Quinoa Breakfast Bowl. This delightful concoction features earthy za’atar seasoning, crunchy spiced pecans, and fluffy quinoa, all topped with perfectly cooked eggs and vibrant tomatoes. It’s a colorful, wholesome dish that will awaken your taste buds and power you through your day.

What I love about this recipe is its versatility; it can easily be enjoyed for breakfast, lunch, or even a light dinner. Plus, the za’atar spiced pecans add a unique twist that sets this bowl apart from the usual breakfast fare. Let’s dive in and discover how to create this delicious meal.

What You’ll Love About This Recipe

• Quick and easy to prepare, making it perfect for busy mornings.
• Packed with protein from the quinoa and eggs to keep you full longer.
• Flavorful za’atar spiced pecans add a delicious crunch.
• Fresh cherry tomatoes brighten the dish with their sweetness.
• Customizable with your favorite toppings or vegetables.

Gather These 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)

Essential Tools for Success

• Medium-sized pot: For cooking the quinoa.
• Sheet pan: To roast the tomatoes and pecans.
• Skillet: For frying or poaching the eggs.
• Mixing bowl: To combine the pecans with za’atar and olive oil.
• Measuring cups and spoons: To ensure accurate ingredient quantities.

Zaatar Spiced Pecans and Quinoa Breakfast Bowl — Do This Next

Step 1: Roast the Tomatoes

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, 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 in a single layer. Roast for about 15-20 minutes, or until the tomatoes are blistered and slightly caramelized.

Step 2: Prepare the Zaatar Spiced Pecans

In the same mixing bowl, combine the raw pecan halves with 1 tablespoon of olive oil and 1 to 2 tablespoons of za’atar, adjusting the amount of za’atar based on your taste preference. Spread the pecans on another sheet pan and toast them in the oven for about 8-10 minutes, or until they are fragrant and lightly browned.

Step 3: Cook the Quinoa

While the tomatoes and pecans are roasting, rinse 1 cup of quinoa under cold water. In a medium-sized pot, combine the rinsed quinoa with 2 cups of water (or vegetable broth for extra flavor). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Fluff the quinoa with a fork once it’s ready.

Step 4: Cook the Eggs

In a skillet over medium heat, cook the eggs to your liking—either poached or fried. If frying, you might want to use a bit of oil to keep them from sticking.

Step 5: Assemble the Bowl

In a serving bowl, layer the cooked quinoa as the base. Top with the roasted tomatoes and za’atar spiced pecans. Place the cooked eggs on top and finish with a sprinkle of minced parsley for a fresh touch.

Substitutions by Category

• Nuts: Swap pecans for walnuts or almonds for a different flavor profile.
• Grains: Use farro or couscous instead of quinoa if you prefer.
• Vegetables: Add sautéed spinach or roasted bell peppers for extra nutrients.
• Herbs: Try using fresh dill or cilantro in place of parsley for varied flavor.

If You’re Curious

Za’atar is a Middle Eastern spice blend that typically includes thyme, sesame seeds, sumac, and salt. It’s known for its earthy flavor and is often used to season meats, vegetables, and breads. The combination of za’atar with the pecans in this recipe creates a delightful contrast to the sweet, roasted tomatoes.

Make Ahead Like a Pro

This Zaatar Spiced Pecans and Quinoa Breakfast Bowl can be prepped ahead of time for an even quicker breakfast. You can cook the quinoa and roast the tomatoes and pecans a day in advance. Keep them in the refrigerator, and simply reheat when you’re ready to enjoy your meal. The eggs can also be cooked in advance and warmed up, or you can prepare them fresh each morning for the best texture.

Helpful Q&A

Can I use a different type of egg?

Absolutely! If you’re not a fan of poached or fried eggs, you can scramble them or even use egg whites for a lighter option.

How long does the quinoa last in the fridge?

Cooked quinoa can last up to 5 days in the refrigerator when stored in an airtight container. It makes a great base for quick meals throughout the week.

What can I do with leftover pecans?

Leftover za’atar spiced pecans can be used as a topping for salads, yogurt, or even as a snack on their own. Their flavor makes them versatile for various dishes!

Is this breakfast bowl gluten-free?

Yes, this Zaatar Spiced Pecans and Quinoa Breakfast Bowl is gluten-free, making it a great option for those with gluten sensitivities.

Weekend Projects

• Sally’s Baking Addiction – Cinnamon Roll Pancakes
• Pinch of Yum – Fall Harvest Salad
• Minimalist Baker – Vegan Chocolate Chip Cookies
• Smitten Kitchen – Perfectly Soft Boiled Eggs

Ready to Cook?

There you have it! Your very own Zaatar Spiced Pecans and Quinoa Breakfast Bowl is just a few steps away. This bowl is not only nutritious but also a feast for your senses with its beautiful colors and vibrant flavors. Whether you’re savoring it on a lazy weekend morning or a busy weekday, this breakfast bowl will surely become a favorite in your culinary repertoire. Enjoy the delightful combination of textures and flavors, and take pride in knowing you’ve prepared a wholesome meal to kickstart your day!