Recipes

Southwestern Quinoa and Egg Breakfast Bowl

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Southwestern Quinoa and Egg Breakfast Bowl

Southwestern Quinoa and Egg Breakfast Bowl

Recipe and Photo Courtesy The American Heart Association

Ingredients:

  • 1/4 cup raw quinoa
  • 1/2 avocado, pitted and diced
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no salt added, frozen corn, thawed
  • 1/4 cup chopped green onions
  • 1/2 cup cilantro (optional)
  • 4 eggs
  • 1/8 tsp salt
  • 1/4 tsp black pepper
  • hot sauce (optional)

Directions:

  1. Cook quinoa according to the package directions. Remove from heat and let sit.
  2. Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoes; rinse the canned corn; chop the scallions, and chop the cilantro.
  3. Divide quinoa between 4 bowls. Arrange the avocado, tomatoes, corn, scallions, and (optional) cilantro between each bowl,
  4. Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium high heat. Crack each egg into the skillet and season with salt and pepper. Cover with a lid and cook until egg whites are set but yolk is still runny, about 3 to 4 minutes. Use a spatula to carefully transfer each sunny side up egg into each bowl. Garnish with hot sauce and serve.

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