I am a morning person. I think there is nothing better than getting up early, making a cup of coffee, and enjoying the cool morning air. It’s my best time of day. It stands to reason, then, that I also love breakfast. This breakfast bowl my idea of a perfect start. It's packed full of protein and good fats along with one of my favorite summer treats: roasted tomatoes!

However, I think the best part of this recipe is the za'atar pecans. I love using pecans in a savory way because they lend a natural sweet and buttery flavor to the overall recipe- a perfect compliment for the sumac and thyme in the za'atar!

One quick note: watch your pecan storage! All that good oil means pecans are a bit more susceptible to spoiling when stored at room temperature. I keep a stash in my freezer and thaw only what I need. You can store pecans in the refrigerator for up to nine months or up to two years in the freezer (granted, mine are usually gone within a month!)

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Quinoa Breakfast Bowl with Za'atar Pecans

4 servings

A perfect power breakfast with quinoa, eggs, and roasted pecans tossed with one of my favorite spice blends: za'atar. 

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Calories: 420kcal

Tomatoes

• 2 cups cherry or grape tomatoes
• 2 teaspoons olive oil
• 1/8 teaspoon salt

Pecans

• 2/3 cup raw pecan halves
• 1 tablespoon olive oil
• 1 to 2 tablespoons za'atar

Bowls

• 1 cup uncooked quinoa
• 4 large eggs (poached or fried)
• Minced parsley (for serving)

1. Preheat oven to 400˚F. Slice the tomatoes in half and place in a roasting pan. Toss with olive oil and salt. Roast until tomatoes are soft and starting to brown, 25 to 30 minutes.
2. Place pecans in a roasting pan or sheet tray and toss with olive oil. Roast for 10 minutes. Remove from oven and carefully toss with za’atar. Return to oven and roast for another 2 to 3 minutes, until the nuts are fragrant. Remove from oven and let cool.
3. Rinse the quinoa and place in a pan with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 12 minutes or until most of the water has been absorbed. After 12 minutes, turn off heat and let quinoa sit for 5 minutes.
4. Assemble the bowls: divide quinoa into four bowls. Top with tomatoes, fried or poached egg, and pecans. Top with parsley and serve.

Notes

Tips & Tricks: You can make the pecans, tomatoes, and quinoa ahead of time and assemble in the morning. 

Stock up: get the pantry ingredients you will need: Quinoa, Tomatoes, Pecans

Nutrition:  see the information.

Nutrition

Calories: 420kcal | Carbohydrates: 34g | Protein: 15g | Fat: 26g | Cholesterol: 185mg | Sodium: 230mg | Fiber: 6g

Prep Time: 15 minutes minutes

Cook Time :30 minutes minutes

Disclosure: This recipe was created in partnership with The American Pecan Council. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.