Name: Avocado Breakfast Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup water; ¼ cup red quinoa; 1 ½ teaspoons olive oil; 2 eggs; 1 pinch salt and ground black pepper, to taste; ¼ teaspoon seasoned salt; ¼ teaspoon ground black pepper; 1 avocado, diced; 2 tablespoons crumbled feta cheese

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Short description

This avocado breakfast bowl is a nourishing and satisfying way to start your day. With protein-rich quinoa, perfectly cooked eggs, creamy avocado, and tangy feta, it’s a wholesome and delicious meal ready in minutes.

Why You’ll Love This Recipe

Packed with protein, healthy fats, and fiber for sustained energy.
Simple, quick, and easy to prepare.
Versatile—add your favorite toppings for extra flavor.
Naturally gluten-free and nutrient-dense.
Perfect for breakfast, brunch, or even a light lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup water
¼ cup red quinoa
1 ½ teaspoons olive oil
2 eggs
1 pinch salt and ground black pepper, to taste
¼ teaspoon seasoned salt
¼ teaspoon ground black pepper
1 avocado, diced
2 tablespoons crumbled feta cheese

Directions

In a rice cooker, combine water and quinoa. Cook until quinoa is tender, about 15 minutes. If using a saucepan, bring water and quinoa to a boil, then reduce to low heat, cover, and simmer for 15 minutes until cooked.
Heat olive oil in a skillet over medium heat. Cook the eggs to your preferred doneness (fried, scrambled, or poached). Season with seasoned salt and pepper.
Divide the quinoa into bowls. Top each portion with the cooked eggs, diced avocado, and crumbled feta.
Serve immediately.

Servings and timing

Serves 2.
Preparation time: 5 minutes.
Cooking time: 15 minutes.
Total time: 20 minutes.

Variations

Add sautéed spinach, kale, or mushrooms for extra veggies.
Replace feta with goat cheese or shredded cheddar.
Use poached eggs for a runny yolk that adds creaminess.
Sprinkle with chili flakes or hot sauce for a spicy kick.
Add smoked salmon, turkey bacon, or beans for extra protein.

Storage/Reheating

This dish is best enjoyed fresh. If storing, keep cooked quinoa in the refrigerator for up to 3 days.
Reheat quinoa in the microwave or on the stovetop with a splash of water. Add fresh avocado and eggs just before serving.

FAQs

1. Can I use white or black quinoa instead of red?

Yes, any variety of quinoa works well in this recipe.

2. Can I make this vegan?

Yes, skip the eggs and feta, and add tofu scramble or chickpeas instead.

3. Do I need a rice cooker to cook quinoa?

No, you can cook quinoa on the stovetop in a saucepan just as easily.

4. Can I prepare quinoa ahead of time?

Yes, quinoa can be cooked in advance and stored in the fridge for meal prep.

5. What type of eggs work best?

Any style works—fried, poached, or scrambled depending on your preference.

6. Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free.

7. Can I add more toppings?

Absolutely—try nuts, seeds, fresh herbs, or roasted veggies.

8. Can I use brown rice instead of quinoa?

Yes, though it will take longer to cook and have a different texture.

9. How ripe should the avocado be?

Choose a ripe but firm avocado for the best texture.

10. Can I double this recipe?

Yes, simply double the ingredients for 4 servings.

Conclusion

The avocado breakfast bowl is a quick, healthy, and versatile recipe perfect for busy mornings. With quinoa, eggs, creamy avocado, and feta, it’s balanced, filling, and customizable. Whether you enjoy it plain or with extra toppings, this bowl is sure to become a breakfast favorite.

Maggie

Avocado Breakfast Bowl