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Quinoa Bowl

Breakfast Quinoa Bowl

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.

Servings 2

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon Kosher salt, divided
  • 1 cup cooked, tricolor quinoa, hot
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup canned unsalted black beans, drained, rinsed, and warmed
  • 2 Tablespoons chopped, fresh cilantro + extra for garnish
  • 2 large eggs, preferably omega-3 eggs*
  • 1/2 ripe avocado, sliced

Instructions

  1. Make the Dressing:

    Whisk together 1-1/2 tsp of olive oil, the vinegar, and a dash of Kosher salt.

     

  2. 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.

     

  3. 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.

     

  4. 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.