Smoky Avocado Quinoa Breakfast Bowl

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 3 tsp. olive oil
• 1/2 cup yellow onion, diced
• 2 garlic cloves, minced
• 3 tsp. smoked paprika
• 1 1/2 cup white quinoa
• 2 cups vegetable stock
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 2 tsp. lime juice
• 1 pinch kosher salt
• 1 cup small white beans, rinsed and drained
• 2 cups baby spinach

Instructions:

1. Heat 2 teaspoons of oil in a heavy-bottomed saucepan. Add onion and cook over medium heat until soft, about 3 to 4 minutes. Add minced garlic and cook 1 minute more. Add smoked paprika. Stir and cook 1 more minute.
2. Add rinsed quinoa and vegetable stock and stir to combine. Bring to a boil. Reduce heat, cover and let simmer 10-15 minutes. Uncover and fluff with a fork. Reserve and set aside 1/4 cup of the smoky quinoa mixture to make the Avocado Quinoa Breakfast Burritos.
3. Sprinkle the diced avocado with lime juice and a pinch of kosher salt. Mix gently and set aside.
4. In a separate sauté pan, heat 1/2 teaspoon of olive oil. Add white beans. Cook over medium heat until beans are heated through. Place beans on top of rice pilaf in serving bowl.
5. Heat remaining 1/2 teaspoon of olive oil. Add spinach. Cook over medium heat until spinach is wilted. Place spinach on top of rice pilaf next to white beans in serving bowl.
6. Top each bowl with a generous spoonful of the diced avocado.

Notes & Tips: