Quinoa Breakfast Bowl
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Quinoa Breakfast Bowl
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| Servings |
| 4bowls |
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Ingredients
- 4large eggs
- 2teaspoon apple cider vinegar
- 1/2large ripe avocado
- juice of half a lemon
- 2cups cooked quinoa
- 1/3cup crumbled feta cheese fat free
- 1/2teaspoon chili flakes
- 1/4teaspoon sea salt
- 1/4teaspoon black pepper
Instructions
Poach an Egg
- To poach an egg, fill a pan with approximately two inches of water, add 2 teaspoons of vinegar and simmer over medium heat. While the water is heating, crack cold eggs into a small ramekin or bowl and have them ready to pour into the pan. Once the water is simmering, use a utensil to stir the water to create rotation. Stop stirring and carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan and let the egg poach for 5 minutes. Once time is up, remove the egg with a slotted spoon. Tip: poaching works best with no more that two eggs in the pan at a time.
Quinoa Bowl
- Mash avocado and squeeze in fresh lemon juice. Add salt and pepper.
- Prepare your breakfast bowl with cooked quinoa following the cooking instructions on the package.
- Layer your bowl with quinoa, avocado, a poached egg, cheese and seasoning.
- Optional: Cook a couple of low sodium bacon strips until crispy, crumble over breakfast bowls.*
Recipe Notes
*Adding bacon will change the nutritional value of the Quinoa Breakfast Bowls & nutrition facts label