Quinoa Breakfast Bowl with Za’atar Pecans

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


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




  • 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


  • 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.
  • 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.
  • 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.
  • Assemble the bowls: divide quinoa into four bowls. Top with tomatoes, fried or poached egg, and pecans. Top with parsley and serve.


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.


  • Calories: 420
  • Sodium: 230
  • Fat: 26
  • Carbohydrates: 34
  • Fiber: 6
  • Protein: 15
  • Cholesterol: 185