Quinoa Breakfast Bowl

If you ever wondered how to make quinoa for breakfast, here I have the most amazing Quinoa Breakfast Bowl recipe ever! Start the day with full power!

I love quinoa so so much I thought it would be a great idea to start like a healthy quinoa breakfast recipe series. What do you think? Is that something that interests you? I don’t like to call foods super foods to be honest because I believe that basically any whole food is a super food.

However, in case of quinoa, I make an exception. It is the super food of all super foods. And no, I don’t say that just because I’m half Peruvian…..or maybe yes? Anyway, there is no doubt, that quinoa is one of the most nutritious bases for any breakfast bowl. That I can assure you.

Another thing I love about quinoa is how fast it cooks. Often times I didn’t prepare lunch in the evening for my husband and son to take to work and school the next day. I get up 10 minutes earlier, cook a cup of quinoa, prepare Maple Mustard Balsamic Dressing or any other 1-minute salad dressing, put the dressing in a large glass jar, add the freshly cooked quinoa on top, then a can of tuna and then fresh salad leaves. Seal the jar and off they go to work and school with their less than 15 minute prep time homemade lunches. I will have to write a proper recipe post for this lunch idea. It is marvellous.

Back to the Quinoa Breakfast Bowl though because that’s why you are here, right? So here is:

How to make quinoa for breakfast

Most quinoa breakfast recipes I’ve seen so far are all sweet. Do people really exclusively want to eat sweet breakfasts? I’m more of a hearty breakfast kind of person. I like savory breakfasts with egg. This Quinoa Breakfast Bowls fulfills all my wishes for a great start in the day!

This is a very special healthy quinoa breakfast recipe in my opinion because it is a fusion of Peruvian and Mexican cuisine. You get the best parts of both cuisines here. Peruvian quinoa and a Homemade Mexican Salsa. Black beans and avocado are a staple in both cultures. Yellow corn and a beautifully fried egg are basically international. All of this together makes the best Quinoa Breakfast Bowl ever ever ever.

Now excuse me while I take my fork to break the warm egg yolk that serves as an extra sauce on top of the red salsa. By the way, I made up this recipe one evening that I was really hungry and just had what I though random leftovers.

Quinoa, avocado, salsa, black beans….what am I supposed to do with that? None of the individual ingredients sound too exciting UNTIL you mix them all together and top with an egg. *INSTANT.LOVE*.

Print

Quinoa Breakfast Bowl

If you ever wondered how to make quinoa for breakfast, here I have the most amazing Quinoa Breakfast Bowl recipe ever! Start the day with full power!

Course Breakfast

Cuisine International, Mexican, Peruvian

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 people

Calories 446 kcal

Ingredients

• 2 cups cooked quinoa (leftover quinoa from the day before - else cook 1 cup quinoa in 2 cups water)
• 1 batch Homemade Mexican Salsa (link to recipe in post text above)
• 1 cup cooked corn kernels (I use frozen, boil water in the kettle, put corn in a colander, pour boiling water over corn and finished)
• 1 large ripe avocado
• 1-1.5 cups cooked black beans (preferably home-cooked but canned is fine, too)
• 2 large eggs

Instructions

1. Heat a skillet over medium heat.
2. In the meantime, divide quinoa into two bowls.
3. Add corn kernels to bowls.
4. Peel and dice avocado and add to bowls.
5. Once pan is really, really hot, add a tiny bit of oil and fry your eggs.
6. Add eggs to bowls and add beans to hot skillet to warm up.
7. Once beans are cooking, add to bowls, add some Homemade Mexican Salsa and enjoy immediately by mixing it all together. The hot beans will heat the rest of the ingredients!

Nutrition Facts

Quinoa Breakfast Bowl

Amount Per Serving

Calories 446 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 186mg62%

Sodium 418mg18%

Potassium 819mg23%

Carbohydrates 70g23%

Fiber 12g50%

Sugar 5g6%

Protein 22g44%

Vitamin A 470IU9%

Vitamin C 6.5mg8%

Calcium 90mg9%

Iron 5.6mg31%

* Percent Daily Values are based on a 2000 calorie diet.

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