You’d never guess that such an easy quinoa breakfast bowl has such amazing flavor. You can’t beat the fresh avocado on top! Thank you to California Avocados for helping me share this recipe with you.
Our house was in the midst of chaos last week. Every piece of furniture we own was crammed into two rooms of our house as carpet and bathroom floor installers ripped up the old flooring, laughing and singing along to their country tunes above the cacophony of staple guns. One of our cats reveled in the extra attention from the workmen while the other hid himself behind some boxes in the basement, sure that his normally peaceful world was coming to an end.
And who wants to add to the chaos by cooking a big breakfast or complicating lunch any further? Out came our handy frozen packages of pre-portioned cooked quinoa for a couple of easy, healthy breakfast bowls that would keep us going well into the afternoon.
I’ve been meaning to try quinoa in some sort of breakfast recipe, particularly since I’m not a huge fan of regular oatmeal (but bring on the baked oatmeal any day of the week!) As much as I love yogurt parfaits or a simple plate of eggs with hot sauce, everybody needs a little break from the usual sometimes.
And these days, when California avocados are coming into season and are at peak creaminess, I can barely imagine breakfast without a couple of slices. Whole wheat toast, fried egg, avocado and hot sauce…breakfast of champions, let me tell you! sweet potato hash with a creamy avocado sauce or a grab-and-go burrito are other great options for either weekend brunch or weekday meals. Any way you spin it, you’re starting the day off well.
If you have cooked quinoa on hand, these breakfast bowls come together in about 10 minutes. If not, you’ll just have to wait about 20 minutes for the quinoa to cook. I chose to top my bowl with a soft boiled egg that I gently scooped out of the shell, but almost any other type of egg (fried, poached, hard-boiled, scrambled) would work here. I’m a runny yolk kind of gal, so the soft boiled option was right up my alley.
The beauty of this breakfast is that you get a dose of vegetarian protein, healthy fats and whole grains all in one fell swoop. Protein and fat are key to keeping you full, and I guarantee that powering up with this breakfast when you wake up will help you push through those mid-morning munchies.
And the flavor is out of this world, thanks to the mix of ingredients and rosemary-spiked quinoa. What a way to kick off the day!
Other breakfast recipes with avocado:
Cookin’ Canuck’s Sweet Potato Hash with Creamy Avocado Sauce
Cookin’ Canuck’s Healthy Breakfast Burrito with Avocado & Chipotle Yogurt
A Southern Fairytale’s Baked Avocado Eggs in a Basket
Shrinking Kitchen’s Savory Avocado Cornmeal Pancakes
Yummy Healthy Easy’s Fudgy Chocolate Avocado Muffins
- 1 cup cooked quinoa
- 1 tsp olive oil
- 2 green onions, thinly sliced
- ¼ tsp crushed rosemary
- ⅛ tsp salt
- ⅛ tsp ground pepper
- 2 soft-boiled or hard-boiled eggs
- ½ California avocado, sliced
- ½ tomato, chopped
- 4 tsp crumbled feta cheese
- Place the quinoa in a medium bowl and stir in the olive oil, green onions, rosemary, salt and pepper. Divide the quinoa mixture evenly between two bowls.
- Top each bowl of quinoa with 1 egg, and half of the avocado slices, tomato and feta cheese. Serve.
Disclosure: This post is part of a paid ambassadorship with California Avocados. All opinions are my own.