Curried Quinoa & Egg Bowl

I really think that when you have packets of grains, a tonne of spices, the store cupboard staple of eggs, and some vegetables that you can create several decent student meals. This little experiment was so tasty that I’m sharing it with all of you. You can thank me later.
Anyone who hasn’t tried the combination of eggs and curry powder before, never fear. Perhaps it’s just because there is a huge curry culture back home, or perhaps it’s just because I like experimenting with flavour, but it’s a combination that has worked for me time and time again.
Now, the beauty of this dish is how adaptable it is. If you don’t like food spicy, then reduce the chilli powder. If you don’t like runny boiled eggs, then cook them for longer. Loads of broccoli leftover, but no carrot? Then simply swap it out. Underneath this recipe I’ve even included a variations for vegans, and non vegetarians/vegans to try out…


  • 50g mixed quinoa and bulgur wheat (sounds like it belongs in a health food store; Tesco sell it)
  • 200ml of boiled water
  • 1/2 small onion, chopped
  • 1/2 baby avocado, chopped
  • 2 baby bell peppers (or one small regular pepper), chopped
  • 1 tomato, chopped into about six pieces
  • 2 large handfuls of kale, roughly chopped
  • 5 closed cup mushrooms, each chopped into three
  • 1 carrot, chopped into circles
  • 1tsp madras curry powder
  • 1-2tsp hot chilli powder
  • White pepper, to taste
  • 1/2-1tsp smoked paprika
  • 1/2tsp turmeric
  • Pinch garlic granules
  • Mixed seasoning, to taste
  • Juice of 1/2 lemon
  • 2 eggs, plus water to boil


  • To a pan add the 200ml of boiled water, and turn up to a high heat. Once the water is bubbling add the quinoa, cover, turn the heat down to medium, and cook for approximately 15-20 minutes. Most of the water should be absorbed when you remove it from the heat, but it should still be slightly wet.
  • Whilst the quinoa is cooking spray a large pan with cooking spray (or add a little oil), and cook your onion until golden. At this point add the carrot, followed by the curry powder, chilli powder, smoked paprika, and turmeric. Cook for a minute or so before adding in the tomatoes, pepper, mushrooms, and the kale. Add a splash of water to steam the kale instantly.
  • At this point put the water on for the eggs to boil.
  • Remove the quinoa from the heat and empty into the pan, along with the lemon juice. Stir all of the ingredients up and turn the heat down to low.
  • Boil your eggs for anywhere between 5-10 minutes, depending how runny you like them. Once boiled leave to sit in cold water for a minute or so. During this time serve up the quinoa and vegetables, and top with your avocado.
  • Peel the shells carefully from the eggs and place on top of the quinoa; top with white pepper and mixed seasoning.


  • Vegan- Replace the eggs with 1/2 can of red kidney beans; add these into the pan along with the quinoa and heat through.
  • Omnivore- You can replace the eggs with chunks of cooked chicken if you like. Grill, or roast, your chicken chunks and then stir in along with the quinoa.
  • Pescetarian – I feel like prawns would work well for you my friend. Simply add the prawns along with the quinoa, and heat through.


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