Egg & Asparagus Quinoa Bowl
Fluffy quinoa topped with tender asparagus, perfectly cooked eggs, fresh herbs, and a lemon-olive oil drizzle. Clean, nourishing, and satisfying without being heavy.
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Ingredients
Quinoa Base
1 cup cooked quinoa
1 tbsp olive oil
1 tbsp lemon juice
Salt & black pepper
Asparagus
1 bunch asparagus, trimmed
1 tbsp olive oil
Salt & pepper
Eggs
2–4 eggs (soft-boiled, poached, or fried)
Fresh Add-ins
¼ cup cherry tomatoes, halved
2 tbsp crumbled feta
2 tbsp fresh parsley, dill, or chives
Optional Sauce
Greek yogurt + lemon + olive oil
Or tahini + lemon + water
Instructions
1️⃣ Cook Asparagus
Heat a pan or grill with olive oil
Saute or grill asparagus 3–5 minutes until tender-crisp
Season lightly
2️⃣ Prepare Quinoa
Toss warm quinoa with olive oil, lemon juice, salt & pepper
3️⃣ Cook Eggs
Soft-boiled: 6½ minutes, then peel
Poached: 3 minutes
Fried: Sunny-side or jammy
4️⃣ Assemble Bowl
Quinoa base
Add asparagus & tomatoes
Top with eggs
Finish with feta, herbs, and sauce
Tips
Jammy eggs make the best “sauce”
Add avocado for extra creaminess
Swap quinoa with farro or brown rice
Frequently Asked Questions
Q: Good for weight loss?
Yes — balanced protein, fiber, and healthy fats.
Q: Meal prep friendly?
Prep quinoa & asparagus ahead; add eggs fresh.
Q: Make it vegan?
Swap eggs with roasted chickpeas or tofu.
Nutritional Information
Calories: 450 kcal
Protein: 22 g
Fiber: 8 g
Healthy fats: 22 g