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.
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
Instructions
- 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.
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiling, Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 190 mg
