Southwest Breakfast Quinoa Bowl
15min
25min
4
380
Chef's Note
For a time-saving tip, cook the quinoa the night before and refrigerate it. In the morning, you'll only need to warm it up and add the fresh toppings. For a vegan version, simply omit the eggs and add extra avocado for creaminess.
Tags
Ingredients
1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
1 can (15 oz) black beans
1 cup corn kernels
1 red bell pepper
1 medium avocado
1 cup cherry tomatoes
3 green onions
2 tablespoons olive oil
1 lime
1 teaspoon cumin
1 teaspoon chili powder
4 eggs
1/4 cup cilantro
Instructions
- 1
Rinse 1 cup of quinoa under cold water using a fine mesh strainer.
- 2
In a medium saucepan, bring 2 cups of vegetable broth and 1/4 teaspoon of salt to a boil.
- 3
Add the rinsed quinoa to the boiling broth, stir once, reduce heat to low, cover with a lid, and simmer for 15 minutes until the liquid is absorbed.
- 4
While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- 5
Add 1 cup of corn kernels and the diced red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until slightly charred.
- 6
Add the drained and rinsed black beans, 1 teaspoon of cumin, and 1 teaspoon of chili powder to the skillet. Stir to combine and cook for another 2-3 minutes until heated through.
- 7
In a small bowl, whisk together the juice of 1 lime and 1 tablespoon of olive oil to make a quick dressing.
- 8
Once the quinoa is cooked, fluff it with a fork and divide it among four serving bowls.
- 9
Top each bowl with the bean and vegetable mixture.
- 10
In the same skillet, cook 4 eggs according to your preference (fried or scrambled) and place one on top of each bowl.
- 11
Garnish each bowl with diced avocado, halved cherry tomatoes, sliced green onions, and chopped cilantro.
- 12
Drizzle each bowl with the lime-olive oil dressing before serving.
Nutrition Information (per serving)
380
15g
45g
16g
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