Savory Breakfast Quinoa Bowls with Eggs and Avocado
A nutritious and hearty breakfast bowl featuring fluffy quinoa, perfectly cooked eggs, creamy avocado, and a sprinkle of fresh herbs, perfect for starting your day right.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (4) large eggs
- (2) ripe avocados
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1/2 cups) cherry tomatoes, halved
- (1/4 cups) fresh cilantro, chopped
- (1/4 teaspoons) paprika
Instructions
- 1
Rinse 1 cup quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 4
While the quinoa is cooking, heat 1 tablespoon olive oil in a skillet over medium heat.
- 5
Crack 4 large eggs into the skillet and cook to your desired doneness (sunny-side up or over-easy), about 4-5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 6
Cut 2 ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash gently with a fork and season with salt and pepper to taste.
- 7
Once quinoa is done, fluff it with a fork and divide it into 4 bowls.
- 8
Top each bowl of quinoa with 1/4 of the mashed avocado, 1 cooked egg, and sprinkle with 1/2 cup halved cherry tomatoes and 1/4 cup chopped cilantro.
- 9
Finish with a sprinkle of 1/4 teaspoon paprika over each bowl.
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