Quinoa Avocado Breakfast Bowl
A delicious, protein-rich breakfast bowl that combines fluffy quinoa, creamy avocado, fresh vegetables, and a perfectly cooked egg. Quick to make, loaded with fiber and healthy fats, this bowl is a nourishing start to your day and ideal for meal prep or a satisfying weekday breakfast.
Equipment
- 1 Medium mixing bowl
- 1 Small bowl or pot for eggs
- 1 spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 cup cooked quinoa
- 1 teaspoon olive oil
- 2 green onions thinly sliced
- ¼ teaspoon crushed dried rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 eggs soft- or hard-boiled
- ½ California avocado sliced
- ½ medium tomato chopped
- 4 teaspoons crumbled feta cheese
Instructions
- Prepare the Quinoa Base: Start by ensuring your quinoa is already cooked and cooled to room temperature. If you don’t have cooked quinoa ready, you can prepare it by rinsing ½ cup of dry quinoa under cold water, then cooking it with 1 cup of water for about 15 minutes until fluffy. Once cooked, fluff it gently with a fork to separate the grains. Transfer the cooked quinoa to a medium mixing bowl to begin building your flavorful breakfast bowl.
- Season the Quinoa: Add 1 teaspoon of olive oil to the warm quinoa. Drizzle it evenly over the grains and stir gently to coat them, giving the quinoa a subtle richness. Next, add 2 thinly sliced green onions for a fresh, mild onion flavor. Sprinkle in ¼ teaspoon of crushed dried rosemary — this aromatic herb will add a delicate earthy note that complements the creamy avocado. Finally, season with ⅛ teaspoon of salt and ⅛ teaspoon of freshly ground black pepper to enhance the overall taste.
- Mix the Quinoa Thoroughly: Using a spoon or spatula, fold the ingredients gently until the quinoa is evenly coated with the oil and seasoning. This step ensures that each bite is full of flavor. Taste a small spoonful and adjust seasoning if needed. A perfectly seasoned quinoa base will elevate the entire bowl and make the flavors harmonious.
- Prepare the Eggs: While seasoning the quinoa, bring a small pot of water to a gentle boil. Carefully add the eggs and cook to your desired consistency — about 6–7 minutes for soft-boiled eggs or 9–10 minutes for hard-boiled eggs. Once cooked, transfer the eggs to a bowl of ice water for 2–3 minutes to stop the cooking process. Peel the eggs and set them aside. If preferred, slice the eggs in half for a visually appealing presentation and easier eating.
- Prepare the Avocado and Tomato: Take ½ of a ripe California avocado and carefully slice it into thin, even pieces. Avocado not only provides creamy texture but is also rich in heart-healthy fats and fiber. Chop ½ a medium tomato into small chunks, ensuring they are bite-sized so they blend well with the other components of the bowl. These fresh vegetables will add brightness, flavor, and additional nutrients to your dish.
- Assemble the Breakfast Bowl: Divide the seasoned quinoa evenly between two serving bowls. Use a spoon to create a slight indentation in the middle for the egg. Place one prepared egg on top of each bowl of quinoa, ensuring it sits gently without breaking. Arrange avocado slices neatly around the egg for visual appeal and ease of eating. Scatter the chopped tomato over the bowl for a splash of color and freshness.
- Add the Finishing Touch: Sprinkle 4 teaspoons of crumbled feta cheese evenly over each bowl. The feta adds a creamy, tangy contrast to the quinoa and avocado, balancing flavors beautifully. Take a moment to appreciate the vibrant colors — the green avocado, red tomato, and white feta make this bowl as visually delightful as it is nourishing.
- Serve and Enjoy: Serve your Quinoa Avocado Breakfast Bowl immediately while the eggs are warm and the flavors are fresh. Enjoy each spoonful with a balanced bite of quinoa, creamy avocado, fresh tomato, and flavorful egg. This bowl is perfect as a wholesome breakfast, a quick lunch, or a nutrient-rich meal prep option for busy days.
Notes
- Use freshly cooked quinoa for the best texture; it should be fluffy, not mushy.
- If short on time, cook quinoa in advance and store it in the refrigerator for up to three days.
- Soft-boiled eggs give a creamier texture, while hard-boiled eggs make the dish easier to prepare ahead.
- Adjust seasoning to taste — rosemary adds a unique flavor, but you can substitute it with thyme or oregano if desired.
- For added protein, sprinkle with seeds such as pumpkin or chia seeds.
