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Turmeric Quinoa Breakfast Bowls with Peppers and Kale

Julia Mueller of

Prep Time: 15 min Cook Time: 20 min
Dairy-free options Gluten-free options Vegan Vegetarian Breakfasts Brunch Main Dishes Rice Vegetarian Sauté


  • Quinoa
    • 2 Cups vegetable broth (see note)
    • 1 Cup uncooked quinoa
    • 1 Tablespoon Thrive® Culinary Algae Oil
    • 1/4 Teaspoon ground turmeric
    • 2 Teaspoons fresh ginger peeled and grated
    • Zest of 1 lemon
    • 1/2 Teaspoon sea salt to taste
    • 2 Tablespoons nutritional yeast
  • Toppings
    • 3 Tablespoons Thrive® Culinary Algae Oil
    • 1 Small yellow onion sliced
    • 1 Red bell pepper cut into matchsticks
    • 1 Green bell pepper cut into matchsticks
    • 1 Head lacinato kale chopped
    • 2 Eggs sunny-side up
    • 1/2 Large avocado, sliced


  1. Prepare the quinoa: Bring 2 cups of vegetable broth (or water) to a boil. Add the quinoa, algae oil, turmeric, ginger, lemon zest, and sea salt and return to a boil. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 12 to 15 minutes. Fluff quinoa with a fork, cover and allow it to sit another 5 minutes. Add the nutritional yeast and stir well. Taste quinoa for flavor and add sea salt and/or a drizzle of lemon juice to taste.
  2. Heat the algae oil in a skillet over medium-high heat. Add the onions and saute, stirring occasionally, until the onions begin to turn translucent, about 3 minutes. Add the peppers and continue sauteeing, stirring frequently, until the vegetables have softened but are still al dente, about 5 to 8 minutes.
  3. Reduce the heat to medium-low and add the chopped kale leaves to the skillet and cover. Cook until kale has wilted, about 2 minutes.
  4. Prepare the breakfast bowls by dividing the quinoa between two bowls, followed by the sautéed onions, peppers, and kale. Top each bowl with 1 to 2 sunny-side up (or fried) eggs, along with a few slices of avocado. Serve and enjoy!

Additional Notes

  • Turn this into a savory breakfast porridge by cooking the quinoa in 3 cups of vegetable broth versus 2 and/or drizzling warm coconut milk over the quinoa just before serving.
  • If quinoa doesn’t sit pretty with your digestive system, you can make this recipe using your favorite type of rice (or grain like barley or farro if you aren’t gluten-intolerant).
  • You can also use water or chicken broth instead of vegetable broth.
  • Looking for a vegan option? Skip the eggs!

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