If you’re ready to ditch the same old toast and cereal rut but still want something quick, nourishing, and let’s be honest—delicious—this single-serve quinoa breakfast bowl is your new best friend. It’s the perfect mix of protein, wholegrains, fresh veggies, and just enough bacon to keep you smiling. And yes, it works for breakfast, lunch, or dinner… because we’re adults and we can eat quinoa whenever we want.
Think of it as a warm, hug-in-a-bowl kind of meal. The fluffy quinoa soaks up the tomato juices, the spinach adds a fresh green pop, the crispy bacon brings smoky savouriness, and then—because we’re classy—we crown it with a perfectly poached egg.
Why This Bowl Is a Healthy Solo Cook’s Dream
This isn’t just a pretty plate. It’s balanced, filling, and packed with nutrients to kickstart your day (or rescue a mid-afternoon slump).
Hero Nutrients & Benefits:
- Quinoa – A complete plant protein with all nine essential amino acids. Plus, it’s high in fibre to keep you fuller for longer.
- Spinach – A leafy green powerhouse, rich in iron, vitamin K, and antioxidants to support energy and immune health.
- Tomatoes – Loaded with vitamin C and lycopene, great for skin health and reducing inflammation.
- Bacon (short cut) – A leaner cut that still adds flavour and protein without excessive fat.
- Egg – The poached topping boosts protein and adds healthy fats for satiety.
Ingredients (Single Serve)
- ¼ cup quinoa, rinsed well
- ½ cup water or low-salt vegetable stock
- 1 cup baby spinach leaves
- ½ cup cherry tomatoes, halved
- 1 rasher short-cut bacon, diced
- 1 egg
- ½ tsp olive oil
- Pinch black pepper
- Optional: squeeze of lemon juice or sprinkle of fresh herbs (parsley/chives)
Step-by-Step
- Cook quinoa – Add rinsed quinoa and water/stock to a small saucepan. Bring to the boil, then reduce heat, cover, and simmer for 10–12 minutes or until liquid is absorbed. Fluff with a fork.
- Prep toppings – While quinoa cooks, heat olive oil in a small frypan over medium heat. Add bacon and cook for 2–3 minutes until lightly golden. Add cherry tomatoes, cooking until just softened. Stir through spinach until wilted.
- Poach egg – Bring a small pot of water to a gentle simmer. Crack egg into a small cup, then gently slide it into the water. Poach for 3–4 minutes, then lift out with a slotted spoon.
- Assemble – Spoon quinoa into a bowl, top with the bacon-tomato-spinach mix, then place poached egg on top. Season with black pepper and a little lemon juice if you like.
Healthy Cooking Tips
- Go green – Swap half the spinach for kale for extra nutrient variety.
- Egg alternatives – If you’re not an egg fan, top with sliced avocado for creamy texture and healthy fats.
- Vegetarian option – Use a sprinkle of feta or halloumi instead of bacon.
Storage & Reheat Tips
- Storage – Quinoa and the veggie-bacon mix can be cooked ahead and kept in the fridge for up to 3 days in a sealed container.
- Reheat – Microwave quinoa and veggie mix for 1–1½ minutes, then add a freshly poached or boiled egg before serving.
- Meal prep bonus – Cook a double batch of quinoa on Sunday and use it for salads, bowls, or stir-fries during the week.
Nutrition per serve (approx.)
- Calories: 330 kcal
- Protein: 20g
- Fibre: 6g
💡 Plan4One Tip: Quinoa might seem fancy, but it cooks in about the same time as rice—and once you get the hang of it, you’ll be using it for everything from breakfast to dessert.
Your turn – Have you tried quinoa for breakfast before, or does it still feel like a “lunch/dinner only” grain to you? Drop a comment below, share this with a mate who loves bacon, and don’t forget to subscribe for more easy solo meals from Healthy Solo Cooking Made Simple.
