Tomato compote and quinoa breakfast bowl

Showing is a savory breakfast quinoa bowl. At the bottom of the bowl, there is white quinoa topped with a leek and tomato compote. Also on the side, there are half of an avocado and a piece of bread. On the table beside the bowl, there is a fork, a glass of water and a small white bowl containing red pepper flakes.

5 from 1 vote

Tomato compote and quinoa breakfast bowl

This savory breakfast bowl combines a quick leek and tomato compote with healthy quinoa and avocado. It’s SO easy to make and makes for a fun and delicious change in your morning routine! Also great for meal-prep and lunches to go.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Main Course

Cuisine: American

Keyword: breakfast bowl, gluten-free, Low in fat, quinoa bowl, tomato compote, Vegan, vegetarian

Servings: bowls

Calories: 483kcal

Author: Jessica Laroche

Ingredients

To make the tomato compote

1 large leek
2 cloves of garlic crushed
½ tsp sweet paprika
1 tsp dried basil
salt and pepper to taste
4 cups cherry tomatoes
2 large handfull of fresh baby spinach

To make the bowl

¾ cup quinoa
1 avocado peeled and sliced

Instructions

Make the quinoa

Rinse the quinoa in a fine mesh colander. Drain well. Transfer to a small pot and add 1 ½ cup of water.
Cover the pot and bring to a boil on high heat. Once it is boiling, turn down the heat to low and keep cooking, still covered, for about 20 minutes or until all the water is absorbed. Remove from the heat and set aside.

Make the tomato compote

Discard the dark green part of the leek and slice in about 1 inch width. Soak the pieces of leek into cold water and gently stir around with your hands to remove all the dirt. Drain well in a colander and dry with a towel.
In a large pan, cook the leeks on medium high heat for about 5 minutes. Add a good pinch of salt and pepper and a small amount of oil or water to prevent the veggie from sticking to the pan.
Once softened, add the garlic, paprika and basil. Keep cooking for about 2 more minutes while stirring often. Be careful not to let the garlic burn.
Then, add the cherry tomatoes, 2 tbsp of water and cover. Keep cooking, at medium heat, for about 7 minutes or until the tomatoes are starting to open up. Stir the mixture once in a while. Then, add the spinach and keep cooking a minute or two. At this point, remove the cover and keep cooking until desired consistency (let some of the water evaporate).

Build the bowl

In 2 bowls, distribute the quinoa, sliced avocado and the tomato-leek compote on top. If desired, add a pinch of paprika, red pepper flakes, sriracha and a side of crusty bread. Enjoy!

Notes

The leftovers can be stored in a air-tight container in the fridge for 3 days. Keep the quinoa and compote apart when storing and add the sliced avocado right before eating.
Boost the protein level by adding a rinsed can of chickpeas to the compote (when adding the spinach) or tofu scramble.
This meal makes for a great brunch when paired with roasted potatoes.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition