Healthy Morning Quinoa
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Healthy Morning Quinoa
This Avocado Breakfast Bowl is a vibrant and nutritious way to start your day, featuring fluffy quinoa, creamy avocado, perfectly fried eggs, and crisp vegetables. Ready in about 30 minutes, it’s packed with protein and healthy fats to energize your morning.
I discovered the magic of grain bowls during my travels along the California coast, watching surfers fuel up with hearty, colorful breakfasts at dawn. This particular quinoa breakfast bowl became my morning ritual, balancing creamy textures with fresh, zesty notes that awaken the senses. I love serving it on leisurely weekends or prepping components ahead for easy weekday assembly, often pairing it with a slice of my favorite banana bread for a complete meal.
Why This Avocado Breakfast Bowl Stands Out
- Made From Scratch Flavor: Each component is prepared fresh for maximum taste and nutrition.
- Quick & Easy: Simple assembly makes this a stress-free morning meal.
- Protein Packed: Quinoa and eggs provide sustained energy throughout your day.
- Wholesome Ingredients: Nutrient-dense foods create a truly healthy breakfast recipe.
What You’ll Need for Your Avocado Breakfast Bowl
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Quinoa: Rinse thoroughly to remove natural bitterness before cooking.
- Cherry tomatoes: Halve just before serving for maximum freshness.
- Cucumber: Choose firm, unwaxed cucumbers for best texture.
- Avocado: Select ripe but firm avocados that yield slightly to pressure.
- Eggs: Fresh, high-quality eggs result in superior flavor and texture.
- Cilantro: Chop just before using to preserve its bright aroma.
- Lime juice: Freshly squeezed provides the most vibrant citrus flavor.
- Olive oil: Extra virgin adds fruity notes to the simple dressing.
Avocado Breakfast Bowl
Whip up this delicious Avocado Breakfast Bowl in just 30 minutes! Packed with quinoa, fresh avocado, fried eggs, and veggies for a protein-rich morning meal.
Equipment
- small saucepan
- knife
- cutting board
- non-stick skillet
- fork
- spoon
- measuring cups
- measuring spoons
Ingredients
- 0.5 cup dry quinoa
- 1 cup water
- 2 large eggs
- 1 medium avocado ripe
- 0.5 cup cherry tomatoes halved
- 0.25 cup cucumber diced
- 2 tbsp fresh cilantro finely chopped
- 1 tbsp fresh lime juice
- 1 tbsp extra virgin olive oil
- 0.25 tsp kosher salt plus more to taste
- 0.125 tsp freshly ground black pepper plus more to taste
- 0.25 tsp red pepper flakes optional
Instructions
- Combine the dry quinoa and 1 cup of water in a small saucepan. Bring the mixture to a rolling boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes. The water should be fully absorbed, and the quinoa grains should appear translucent with a small white ring around the edge. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to steam, then fluff with a fork.
- While the quinoa cooks, prepare your fresh ingredients. Carefully halve the cherry tomatoes and set aside. Dice the cucumber into small, even pieces. Finely chop the fresh cilantro, ensuring a fine texture.
- Carefully halve the ripe avocado, then remove the large pit. Using a spoon, scoop the soft flesh out of the peel and slice it into strips or dice it into cubes, depending on your preference.
- Heat a non-stick skillet over medium heat. Add 1 teaspoon of extra virgin olive oil or butter to the pan. Once the oil shimmers, crack the 2 large eggs directly into the skillet. Cook for 2 to 3 minutes, or until the egg whites are fully set and the yolks are still wonderfully runny. Season the eggs lightly with a pinch of kosher salt and black pepper while they cook.
- To assemble your breakfast bowls, divide the warm, fluffy quinoa evenly between two serving bowls. Artfully arrange the halved cherry tomatoes, diced cucumber, and sliced avocado over the quinoa in each bowl. Gently place one perfectly fried egg on top of each bowl.
- Finish the bowls with a bright dressing. Drizzle 1 tablespoon of fresh lime juice and 1 tablespoon of extra virgin olive oil over each bowl. Season generously with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper, adjusting to your personal taste. For a touch of heat, sprinkle with 1/4 teaspoon of red pepper flakes, if desired, before serving immediately.
Notes
For a touch of heat, sprinkle with red pepper flakes if desired.
Recipe Variations
- Add More Protein: Include black beans or diced chicken for extra staying power.
- Make It Vegan: Substitute tofu scramble for the eggs and adjust seasonings.
- Spicy Version: Add sliced jalapeños or hot sauce for additional heat.
Tips for Perfect Breakfast Bowls Every Time
- Quinoa Texture: Let quinoa steam off heat for fluffier results before fluffing.
- Egg Timing: Cook eggs just until whites set for perfect runny yolks.
- Avocado Prep: Prepare avocado last to prevent browning before serving.
- Assembly Order: Layer warm quinoa first to gently wilt the fresh vegetables.
How to Store Your Breakfast Creation
- Store: Keep components separate in airtight containers for up to 2 days.
- Freeze: Quinoa freezes well for up to 3 months in freezer bags.
- Reheat: Warm quinoa gently in microwave or skillet before assembling.
- Make-Ahead Tip: Prep quinoa and chop vegetables the night before for quick assembly.
Frequently Asked Questions
Can I make avocado breakfast bowls ahead of time?
Yes, you can prep components separately up to two days in advance. I recommend storing the quinoa, chopped vegetables, and dressing in separate airtight containers in your refrigerator. Assemble the bowls just before serving to maintain optimal texture and freshness.
What can I use instead of eggs in breakfast bowls?
For a vegan alternative, try scrambled tofu seasoned with turmeric and nutritional yeast. You could also use crispy chickpeas, black beans, or sautéed mushrooms as protein replacements. The key is maintaining that satisfying element that complements the other bowl components.
How do I keep avocado from browning in bowls?
Prepare the avocado right before assembly and drizzle with lime juice immediately. The acid in the lime juice helps prevent oxidation. If you must prepare ahead, store avocado slices with the pit and press plastic wrap directly against the surface.
Can I use something other than quinoa?
Absolutely, cooked farro, brown rice, or even cauliflower rice work beautifully as bases. Each grain offers different textures and nutritional benefits. Farro provides chewiness, while cauliflower rice creates a lighter, lower-carb version of this healthy breakfast recipe.
More Breakfast Bowls to Explore
Why This Avocado Breakfast Bowl Will Become Your Favorite
With its perfect balance of textures and vibrant flavors, this Avocado Breakfast Bowl makes morning meals something to look forward to. The combination of creamy avocado, fluffy quinoa, and runny eggs creates a satisfying experience that powers you through busy days. It’s the kind of easy morning meal that transforms ordinary breakfasts into nourishing rituals worth savoring.
