Quinoa Breakfast Bowl with Eggs and Avocado Recipe
Start your day with this healthy and filling Quinoa Breakfast Bowl, topped with a perfectly cooked egg and creamy avocado.
Equipment
- 1 Medium saucepan For cooking quinoa
- 1 Frying pan For cooking eggs
Ingredients
- 1 cup Quinoa Rinsed
- 2 cups Water
- 1/2 tsp Salt For quinoa
- 1 Avocado Sliced
- 2 Eggs
- to taste Salt and pepper For seasoning
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and 1/2 tsp salt, reduce heat to low, cover, and cook until the quinoa is fluffy and water is absorbed, about 15-20 minutes.
- While quinoa is cooking, heat a frying pan over medium heat and cook the eggs to your preferred style (poached, fried, or scrambled). Season with salt and pepper to taste.
- Divide the cooked quinoa between two bowls.
- Top each bowl with a cooked egg and half of the sliced avocado.
- Season with additional salt and pepper if desired. Serve immediately.
Notes
For a vegan version, substitute the eggs with tofu scramble and adjust the seasoning to taste.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gCholesterol: 185mgSodium: 300mgPotassium: 400mgFiber: 8gSugar: 1gVitamin A: 15000IUVitamin C: 8.3mgCalcium: 400mgIron: 0.5mg
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