Avocado Breakfast Bowl — a heart-healthy, protein-packed breakfast bowl featuring red quinoa, perfectly cooked eggs, creamy avocado, and tangy feta. This quick, nutrient-dense bowl is ideal for weekday mornings or a fast, satisfying brunch.
Prep Time: 5 mins • Cook Time: 20 mins • Total Time: 25 mins • Servings: 2
Ingredients
- ½ cup red quinoa, rinsed
- ½ cup water (or follow rice-cooker directions)
- 1½ tsp olive oil
- 2 large eggs
- Pinch sea salt + freshly ground black pepper, to taste
- ¼ tsp seasoned salt (optional)
- 1 ripe avocado, diced
- 2 tbsp crumbled feta cheese
- Optional: lemon wedge, microgreens or chopped parsley for garnish
Directions
- Cook quinoa: Combine rinsed red quinoa and water in a rice cooker or small saucepan. Cook until tender (about 15 minutes); fluff with a fork.
- Cook eggs: Heat olive oil in a nonstick skillet over medium heat. Cook eggs to your preference — sunny-side, over-easy, or scrambled. Season with seasoned salt and ground pepper.
- Assemble bowl: Divide quinoa between two bowls. Top each bowl with a cooked egg, diced avocado and crumbled feta. Finish with a squeeze of lemon or a sprinkle of microgreens if desired. Serve immediately.
Cook’s Note
- For extra protein, stir in a spoonful of plain Greek yogurt or top with toasted seeds. Leftover quinoa reheats well — warm slightly and add fresh avocado before serving.
Nutrition Facts (per serving)
Calories 372 • Fat 27g • Saturated Fat 6g • Cholesterol 194mg • Sodium 379mg • Carbs 24g • Fiber 9g • Sugars 1g • Protein 13g • Vitamin C 10mg • Calcium 91mg • Iron 2mg • Potassium 567mg