Mexican Breakfast Quinoa Bowls
This Mexican-themed breakfast quinoa bowl is nutritious, satisfying, and made with only 5 ingredients. Healthy comfort in a bowl!
Ingredients
- 2 cups COOKED quinoa *see notes for details
- 4 large eggs
- ¼ cup guacomole *or sliced and seasoned avocado
- ½ cup salsa any type will work!
- ¼ tsp salt
- 1 tsp black pepper
- 2 tsp dried rosemary *see notes
- 2 tsp oregano *see notes
- 1 tsp red chili flakes *see notes
Instructions
- First, reheat your cooked quinoa (if needed). I scoop out 1 cup in each bowl and heat in the microwave for about 30-60 seconds each.
- For the sunny-side-up eggs, spray a large skillet with coconut oil (any cooking spray) and turn the heat on medium-high. Let the pan get hot for a few minutes.
- Next, carefully crack each egg in the pan. Add all the seasonings, then place the lid on the pan and let cook for 2-3 minutes or until the egg whites are cooked. Carefully slide the eggs on the warm bed of quinoa in each bowl.
- Finally, add the guac and salsa! I like to heat my salsa on the skillet or in the microwave (I like my food as HOT as possible). Top with any other toppings or herbs before devouring immediatley!
Notes
*Follow your quinoa package instructions, but I plan on cooking 1 cup of uncooked quinoa, yielding approximately 4 cups of cooked quinoa. Leftovers are the best!
*I buy "just avocado" cups which are essentially smooth avocados with lime juice, onion, garlic, and salt. If you are using sliced avocados, make sure to drizzle them with lime juice and add some seasonings to boost the flavor.
*The seasonings are completely up to you. My choices aren't very "Mexican," but you could try chili powder or taco seasonings to add that Mexican flare! However, you are missing out if you have not tried rosemary and oregano on your eggs!