A delicious breakfast bowl packed with antioxidants. Whether you're looking for a quick breakfast for your weight loss diet, or you want an easy anti-inflammatory breakfast option, this Quinoa Bowl is the perfect solution.
Make the Dressing:
Whisk together 1-1/2 tsp of olive oil, the vinegar, and a dash of Kosher salt.
Combine the cooked, hot quinoa, cherry tomatoes, black beans, chopped cilantro, and 1/8 tsp of Kosher salt; toss together gently. Divide the quinoa mixture evenly between two bowls.
Heat a skillet over medium heat. Put the remaining 1/2 teaspoon of olive oil in the pan, and swirl to coat. Crack the eggs into the pan, 1 at a time. Cover the pan, and cook until the whites are just set, but the yolk is still runny; about 2 or 3 minutes.
Drizzle the dressing evenly over the quinoa mixture in both bowls. Top each bowl with a cooked egg and half of the sliced avocado. Sprinkle with the remaining dash of Kosher salt. If desired, garnish with the remaining cilantro.