Quinoa Breakfast Bowl with Avocado


  • 2 large eggs
  • 1 ripe avocado, pitted and scooped from the skin
  • 1 cup cooked quinoa
  • 1/2 tsp. olive oil
  • Salt and cracked black pepper to taste



  1. Bring a saucepan of water with a teaspoon of salt to a boil. Add the eggs, reduce the heat to medium and simmer for 6-8 minutes. Remove the eggs with a slotted spoon and place in a bowl of ice.


  1. Divide the quinoa evenly between two bowls
  2. When the eggs have cooled, peel them, slice in half and then add to the bowl
  3. Slice avocado and then divide evenly
  4. Drizzle with olive oil and then season with salt and pepper

To put this meal together quickly in the morning, cook the quinoa ahead of time. You can prepare a big batch of quinoa at the beginning of the week, and use it for a few days. It is also great for salads and main dishes. Enjoy!

Note: Other whole grains such as brown rice and barley can replace quinoa. Try the eggs any style (boiled, scrambled, or over-easy). You can also add sautéed baby kale, spinach, or fresh arugula and cherry tomatoes. For a vegan option, skip the eggs and use tempeh or cubed tofu.

Yield: Serves 1 (serving size: 1 bowl)

Nutrition information

Calories: 366
Fat: 21 g 
     Unsaturated Fat: 16 g
     Saturated Fat: 16 g
Total carbohydrate: 14 g
Fiber: 8 g
Sugars: 3 g
Sodium: 500 g
Protein: 14 g
Calcium: 17%