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!
Course Breakfast
Cuisine International, Mexican, Peruvian
Keyword quinoa breakfast bowl
Prep Time 2 minutesminutes
Cook Time 1 minuteminute
natural pressure release 15 minutesminutes
Total Time 18 minutesminutes
Servings 2people
Calories 360kcal
Ingredients
1cupquinoa
1/2avocado
1cupcooked black beans
3tomatoes
1/2white onion
1-2jalapeños
1cupchopped cilantro
2eggs
1-2lime
sea salt
spicy salsa
Instructions
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.