Breakfast Quinoa Bowl with Egg Whites and Avocado
525 kcal · 43 g protein · 10 minutes · 4 servings
This nutritious breakfast quinoa bowl combines fluffy cooked quinoa with protein-rich egg whites, creamy avocado slices, and fresh cherry tomatoes, all lightly drizzled with olive oil. It's a balanced, flavorful way to start your day with wholesome ingredients and satisfying textures.
525 kcal
43 g protein
10 minutes
Ingredients
- Cooked quinoa 3/4 cup
- Egg whites 5 large
- Avocado 1/4 medium
- Cherry tomatoes 1/2 cup
- Olive oil 1 tsp
Method
-
Prepare the quinoa.
If you don't have cooked quinoa ready, rinse 1/3 cup dry quinoa under cold water to remove bitterness. Combine with 2/3 cup water in a small pot, bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Let it cool slightly before using. If you have pre-cooked quinoa, measure 3/4 cup and set aside.
Tip: Rinsing quinoa removes saponins that can taste bitter. -
Cook the egg whites.
Heat a non-stick skillet over medium heat. Lightly spray or brush with a tiny bit of olive oil if desired. Pour in the 5 large egg whites and gently scramble them with a spatula. Cook for about 3-4 minutes until they are set but still moist. Avoid overcooking to keep them tender.
Tip: Stir gently and continuously for soft curds. -
Prepare the vegetables.
While eggs cook, wash the cherry tomatoes and slice them in half if preferred. Slice 1/4 medium avocado into thin pieces. Set aside.
Tip: Use ripe avocado for creaminess. -
Assemble the bowl.
Divide the cooked quinoa evenly into four bowls. Top each with cooked egg whites, sliced avocado, and cherry tomatoes. Drizzle about 1/4 teaspoon olive oil over each bowl to add healthy fats and flavor.
Tip: Add a pinch of salt and pepper to taste if desired.
Pro tips
- Use a non-stick skillet to cook egg whites easily without sticking.
- Cook quinoa in advance and refrigerate for quick breakfasts.