Quinoa Breakfast Bowl with Egg and Avocado
390 kcal · 32 g protein · 5 minutes · 1 servings
A nutritious and satisfying breakfast bowl combining fluffy cooked quinoa, a perfectly cooked egg, creamy avocado, and fresh cherry tomatoes, all drizzled with olive oil for a flavorful start to your day. This bowl is packed with protein and healthy fats to keep you energized.
390 kcal
32 g protein
5 minutes
Ingredients
- Cooked quinoa 1/2 cup
- Egg 1 large
- Avocado 1/4 medium
- Cherry tomatoes 1/4 cup
- Olive oil 1 tsp
Method
-
Prepare Ingredients.
Measure out 1/2 cup of cooked quinoa and set it aside. Wash and halve the cherry tomatoes. Peel and slice 1/4 of a medium avocado. Crack the egg into a small bowl to check freshness.
Tip: Use a fork to fluff the quinoa gently to keep it light and airy. -
Cook the Egg.
Heat a non-stick skillet over medium heat and add the 1 teaspoon of olive oil. Once hot, crack the egg into the skillet. Cook the egg sunny-side up or to your preferred doneness, about 3-4 minutes for sunny-side up.
Tip: Cover the skillet with a lid to help the egg white cook evenly without flipping. -
Assemble the Bowl.
Place the cooked quinoa in a bowl as the base. Arrange the sliced avocado and halved cherry tomatoes on top of the quinoa. Gently place the cooked egg on the bowl.
Tip: Drizzle a little extra olive oil over the avocado and tomatoes for extra flavor if desired. -
Serve and Enjoy.
Season the bowl with salt and pepper to taste. Optionally, add a sprinkle of your favorite herbs like parsley or chives. Serve immediately while the egg is warm.
Tip: Use a spoon to scoop all ingredients together for a balanced bite.
Pro tips
- To save time, cook quinoa in advance and store it in the fridge for up to 3 days.
- If you prefer a softer egg, poach it instead of frying for a creamy texture.