Breakfast Quinoa Plate

This was filling, tasty and so easy to whip up!

This was filling, tasty and so easy to whip up!

I whipped up this Quinoa Breakfast Plate (I had it for lunch tho) and it was guUud Check my recipe and my REEL on how I did and enjoy this soon!

Breakfast Quinoa Plate

  • Prep: 25 min
  • Total: 30 min

  • Vegetables


NOTE: This recipes serves one portion.

- 1 portion of cooker Quinoa (I always add some bouillon and garlic powder to the water for extra flavor)
- 1 poached or soft-boiled egg
- Halloumi (thinly sliced and fried)
- marinated cherry tomatoes in olive oil, salt & pepper
- half of an avocado
- ​mini cucumber (sliced)
- cress (optional) or salad leaves
- (black) salt & chili flakes to taste
- goat cheese Tahini dressing (see below) 

For the goat cheese Tahini dressing:
- 2 slices of Bettina’s goat cheese slices
- 1 tsp Tahini paste
- 1 tbsp olive oil
- ½ tbsp lemon juice (depending on how sour you want it)
- ½ tsp garlic powder
- ½ tsp pepper
-  4 tbsp of water (add to the desired thickness for the dressing)
- salt to taste


1. Cook your Quinoa according to the package instructions and season with chicken stock- and garlic powder. After the Quinoa is cooked, lightly "dry cook" it in a pan with some olive oil. Set this aside.

2. Fry your Halloumi slices in some oil until they are crispy and golden brown. Cut your cucumber and tomatoes and lightly season them with olive oil, salt & pepper. Set this is aside. 

3. Place all the ingredients of your Tahini Goats Cheese dressing in a bowl and whip it up until you have a desired consistency. I like my runny. Place the dressing in the fridge. 

4. Poach or cook your eggs and place it in some cold water. Then plate up and watch my REEL on how I did! Garnish with some cress, (black) salt and chili flakes (optional) and enjoy!  

If you make my recipes, tag me in them and use #thespicedchickpearecipes. I'd like to see what you made.