Red quinoa comes from the flowering plant Chenopodium quinoa, which is native to South America. Red quinoa is rich in protein, fiber, and many important vitamins and minerals. Plus, it’s higher in antioxidants than other varieties of quinoa, and is naturally gluten-free. When cooked, it fluffs up and has a chewy texture.
Today’s recipe is a combination of tasty yet healthy ingredients for a great way to start the day. The most time is cooking the quinoa. I suggest you put it on in a rice cooker and go get dressed. It’s a good way to change up the carbs in your breakfast while still having a pleasing taste and texture. I used red quinoa but regular quinoa could also be used.
Choose the type of egg you like and top off your red quinoa with sliced avocado and feta cheese. Yum! I like a sunnyside up fried egg, but a soft-boiled egg or hard-boiled egg would also work. Slice the hard-boiled egg and then layer it on bowl. An interesting variation is eating it all on a layer of lettuce or baby spinach. I’ve even added chopped tomatoes one morning.
Avocado Breakfast Bowl With Red Quinoa
- 1/2 cup water
- 1/4 cup red quinoa
- 1 1/2 tsp olive oil
- 2 eggs
- salt and pepper to taste
- 1 avocado sliced
- 2 tbsp crumbled feta cheese
- Place water and quinoa in rice cooker
- Cook for about 15 minutes until tender
- Heat oil in pan over medium heat
- Cook eggs as desired
- Place quinoa in bowl
- Add cooked egg
- Top with avocado and feta
- Season with salt and pepper
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