Za’atar Spiced Pecans and Quinoa Veggie Bowl

Submitted by:

American Pecan Council | Erin Alderson, Naturally Ella

Spiced pecans are combined with hearty quinoa and roasted grape tomatoes and then topped with a fried egg for a flavorful and vegetarian-friendly breakfast bowl.


  • 2 cups cherry or grape tomatoes
  • 2 teaspoons olive oil or pecan oil
  • 1/8 teaspoon salt
  • 1 cup uncooked quinoa
  • 4 large eggs, poached or fried
  • 2 tablespoons parsley, minced, for serving
  • Spiced Pecans:
  • 2/3 cup raw pecan halves
  • 1 tablespoon olive oil or pecan oil
  • 1 to 2 tablespoons zaatar


  1. Preheat oven to 400 degrees Fahrenheit. 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. Make the Spiced Pecans: 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: Cook the quinoa, pecans, and tomatoes ahead of time for a quick, morning-of assembly. Also, I highly recommend doubling the amount of pecans. These roasted pecans make for a perfect snack!

Nutrition facts




26 g

Sat Fat

4 g


230 mg


34 g


6 g


15 g

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