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Fresh Savory Quinoa Breakfast Bowl with Avocado and Poached Egg

savory quinoa breakfast bowl - featured image
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A nourishing and satisfying breakfast bowl featuring warm, nutty quinoa tossed in a lemon-herb dressing, topped with creamy avocado and perfectly poached eggs. Quick and easy to prepare, this bowl balances healthy and indulgent flavors for a fresh morning start.

Ingredients

Scale
  • 1 cup (185g) uncooked quinoa, rinsed well
  • 2 cups (16 fl oz) water or vegetable broth
  • 1 large ripe avocado, peeled and sliced or mashed
  • 2 large eggs (room temperature)
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Optional toppings: cherry tomatoes halved, thinly sliced radishes, toasted pumpkin or sunflower seeds

Instructions

  1. Rinse 1 cup quinoa under cold water until water runs clear to remove bitterness.
  2. Combine rinsed quinoa with 2 cups water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  4. In a mixing bowl, whisk together 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, salt, and pepper to taste.
  5. Stir in 2 tbsp chopped parsley or cilantro. Toss the warm quinoa in this dressing until evenly coated.
  6. Fill a small saucepan or skillet with 3-4 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional).
  7. Crack one egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the egg into the center.
  8. Poach for 3-4 minutes for a runny yolk. Use a slotted spoon to lift the egg out and drain on a paper towel. Repeat for the second egg.
  9. While eggs poach, slice or mash the ripe avocado. If mashing, add a pinch of salt and a squeeze of lemon to prevent browning.
  10. Divide dressed quinoa between two bowls. Top each with half the avocado and one poached egg.
  11. Add optional toppings like cherry tomatoes or toasted seeds. Finish with a sprinkle of flaky salt and freshly cracked black pepper.

Notes

Rinse quinoa thoroughly to remove bitterness. Use fresh eggs for best poaching results. Create a gentle whirlpool when poaching eggs to keep whites intact. The lemon-herb dressing can be made ahead and stored up to 2 days. Poached eggs do not reheat well; cook fresh each time. Leftover quinoa can be refrigerated up to 4 days.

Nutrition

Keywords: quinoa breakfast bowl, savory quinoa, poached egg, avocado breakfast, healthy breakfast, easy breakfast recipe, gluten-free breakfast

Find it online: https://hungermind.com/fresh-savory-quinoa-breakfast-bowl-recipe-easy-healthy-morning-meal-with-avocado-and-poached-egg/