Quinoa Breakfast Bowl with Egg Whites and Avocado
415 kcal · 42 g protein · 10 minutes · 2 servings
This nutritious Quinoa Breakfast Bowl combines fluffy cooked quinoa with protein-rich egg whites, creamy avocado, and fresh cherry tomatoes, all lightly drizzled with olive oil. It's a balanced, filling meal perfect to start your day with energy and wholesome flavors.
415 kcal
42 g protein
10 minutes
Ingredients
- Cooked quinoa 1/2 cup
- Egg whites 6 large
- Avocado 1/4 medium
- Cherry tomatoes 1/4 cup
- Olive oil 1 tsp
Method
-
Prepare Ingredients.
Gather all ingredients. If quinoa is not cooked, cook it according to package instructions and let it cool. Separate 6 large egg whites from yolks carefully, ensuring no yolk mixes in.
Tip: Use a clean bowl to separate egg whites to avoid any yolk contamination. -
Cook Egg Whites.
Heat a non-stick skillet over medium heat. Pour in the egg whites and cook gently, stirring occasionally, until they are fully set and slightly fluffy, about 5 minutes.
Tip: Cook on medium heat to avoid rubbery egg whites; stirring gently helps even cooking. -
Prepare Vegetables.
While egg whites cook, slice the avocado into thin slices and halve the cherry tomatoes.
Tip: Use ripe avocado for creamy texture and sweeter flavor. -
Assemble the Bowl.
Divide the cooked quinoa evenly into two bowls. Top each with cooked egg whites, sliced avocado, and halved cherry tomatoes. Drizzle 1/2 teaspoon of olive oil over each bowl.
Tip: Add a pinch of salt and pepper if desired to enhance flavors. -
Serve and Enjoy.
Serve the quinoa breakfast bowls immediately while egg whites are warm for the best taste and texture.
Tip: Pair with a cup of your favorite morning beverage for a complete breakfast.
Pro tips
- Use leftover quinoa to save time and add flavor by toasting it lightly before assembling.
- If you prefer, scramble the egg whites with a splash of water or milk for fluffier texture.