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Quinoa Breakfast Bowl

Yield: 1 serving

Time: 30 minutes


  • 2/3 cup water

  • 1/3 cup quinoa, rinsed

  • 1/4 teaspoon salt, divided

  • 1/4 teaspoon pepper, divided

  • 1 large egg

  • 1/2 cup grape tomatoes, halved

  • 1/4 cup loosely packed basil leaves

  • 1/2 medium ripe avocado, peeled and sliced

  • Balsamic glaze


  1. Place water in a small saucepan. Bring to a boil; add quinoa and 1/8 teaspoon each salt and pepper. Reduce heat; cover and simmer until tender, 12-15 minutes.

  2. Meanwhile, heat a small nonstick skillet over medium-high heat. Break egg into pan; reduce heat to low. Sprinkle with remaining 1/8 teaspoon salt and pepper. Cook until white is set and yolk begins to thicken, turning once if desired.

  3. Fluff quinoa with a fork; place in a serving bowl. Top with tomatoes, basil, avocado and cooked egg. Drizzle with balsamic glaze.

Source: Taste of Home

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