A nourishing Quinoa Breakfast Bowl to kickstart the day! Delicious fluffy quinoa, homemade pico de gallo, black beans, a fried egg, and creamy avocado. I call this a breakfast of champions!
Cuisine International, Mexican, Peruvian
Keyword quinoa breakfast bowl
Prep Time 2minutes
Cook Time 1minute
natural pressure release 15minutes
Total Time 18minutes
1cupcooked black beans
Add 1 cup quinoa and 1 cup water to the Instant Pot, place the trivet on top, and an ovenproof container on the trivet. Add the cooked beans into the container to warm up while quinoa is cooking, plus sea salt to taste. If you want to eat your breakfast bowl with hard-boiled egg instead of fried add one egg into the instant pot, as well (see video). Set Instant Pot to 1 minute on high pressure, then let the pressure release naturally.
In the meantime, prepare the pico de gallo by chopping onion, tomatoes, cilantro, and deseeded jalapeño. Add all ingredients to a small bowl and add 2 Tbsp lime juice and sea salt to taste.
Fry eggs if desired. Peel and slice half an avocado.
Build breakfast bowls by dividing all ingredients between two bowls. Drizzle with your favorite spicy salsa and enjoy.