Breakfast Avocado Quinoa Bowl

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Servings:

• Recipe serving size: 1/2 cup quinoa + ½ avocado + 1 egg
• Number of servings: Adjust Reset

Ingredients:

• For the Quinoa:

• 3/4 cup quinoa, uncooked
• 1 1/2 cups water (or low sodium vegetable broth)
• 1 Tbsp. olive oil
• 1 medium red bell pepper, chopped (about 1 cup)
• 1/2 medium red onion, chopped (about ½ cup)
• 1 jalapeno, membrane and seeds removed, chopped (about ¼ cup)
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/4 tsp. salt
• 2 cups fresh baby spinach
• 1 (15 oz) can black beans, drained and rinsed

• For the Bowls:

• 4 medium eggs
• 2 fresh, ripe avocados, peeled and thinly sliced
• 1/2 cup salsa
• 1/2 cup salsa
• 1/4 cup fresh cilantro and 4 lime wedges, to garnish

Instructions:

1. Make the Quinoa:

2. Rinse the quinoa in a fine mesh strainer under cold running water. Add the rinsed quinoa and water to a small saucepan. Bring to a simmer over medium-high heat. Cover and simmer for 12-15 minutes or until liquid is absorbed​,​ and quinoa is tender.
3. While the quinoa cooks, add the olive oil to a non-stick skillet over medium-high heat. Add the red pepper, red onion, and jalapeno. ​Sauté​ for 3-5 minutes until tender. Stir in the cumin, garlic powder, smoked paprika and salt and cook for another minute.
4. Add the spinach and black beans, and cooked quinoa. Cook another 2-3 minutes until the spinach is wilted.

1. Make the Bowls:

2. Bring a medium saucepan of water to a boil and carefully add the eggs. Boil for 6 ½ minutes and then transfer to an ice bath. Allow to cool completely then peel.
3. To assemble the bowls, add 1 cup of rice to a bowl, top with ½ sliced avocado, 2 tablespoons salsa, 1 egg, and cilantro.

Notes & Tips: