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Quinoa and Veggies Breakfast Bowl

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  • Prep 10 min
  • Total 25 min
  • Ingredients 10
  • Servings 2
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Of all the meals, I put special emphasis on breakfast. Today, I bring you a deliciosa recipe to start off the day in a sabrosa, filling way: a quinoa bowl with veggies and egg. For those who don't know, quinoa is a seed originally cultivated in the Andes. The Incas considered it a sacred grain; it's a strong plant that can grow in the most adverse of conditions. It's been raised for more than 5,000 years in the Andean territory that today is comprised of parts of Argentina, Peru, Bolivia, Ecuador and Columbia. Quinoa is versatile ingredient, a great substitute for rice and couscous, with the advantage of being a light, easy-to-digest whole grain.
by Erica Dinho
Updated Sep 11, 2015
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Ingredients

  • 2 cups cooked quinoa
  • 1 cup cooked broccoli
  • 1 cup cooked green peas
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste
  • 2 fried, scrambled or boiled eggs
  • 1 avocado, peeled and cut into pieces

Directions

  •  
    1
    In a bowl, mix the quinoa, broccoli, peas, olive oil, lemon juice and herbs. Season with salt and pepper.
  •  
    2
    Serve the quinoa in bowls with an egg and pieces of sliced or diced avocado over the top.

Expert Tips

  • tip 1
    Prepare the quinoa and vegetables ahead of time and store in containers or plastic bags until you’re ready to assemble this dish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Of all the meals, I put special emphasis on breakfast. Today, I bring you a deliciosa recipe to start off the day in a sabrosa, filling way: a quinoa bowl with veggies and egg. For those who don't know, quinoa is a seed originally cultivated in the Andes. The Incas considered it a sacred grain; it's a strong plant that can grow in the most adverse of conditions. It's been raised for more than 5,000 years in the Andean territory that today is comprised of parts of Argentina, Peru, Bolivia, Ecuador and Columbia. Quinoa is versatile ingredient, a great substitute for rice and couscous, with the advantage of being a light, easy-to-digest whole grain.
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