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This quinoa breakfast bowl is and easy and healthy gluten free recipe packed with protein and nutrition from the sweet cherry tomatoes and olives, eggs, and quinoa
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EASY QUINOA BREAKFAST BOWL

Whip up an easy quinoa breakfast bowl for a delicious and satisfying meal filled with healthy fat and fresh produce!
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Bessie Bakes

Ingredients

  • 1/2 cup quinoa
  • 1 1/2-2 cups cherry tomatoes sliced in half
  • 1 avocado
  • 2 eggs
  • 1/2 cup olives I used pimento-stuffed but any kind will do
  • 1/2 cup small mozzarella balls
  • 1 clove garlic
  • 3-4 sprigs fresh basil torn by hand
  • 1 1/2 Tbsp . balsamic vinegar plus a dash for the avocado
  • 1 1/2 Tbsp . olive oil
  • salt and pepper

Instructions

  • Cook the quinoa according to package directions, it should take around 15 minutes or so. Fluff with a fork when it's done.
  • Meanwhile, slice the avocado, tomatoes and olives, and mince the garlic. Mix the tomatoes, olives, garlic, mozzarella, basil, and salt and pepper together. Pour a dash of balsamic vinegar and a sprinkle of salt over the avocado to keep from browning.
  • Whisk the balsamic vinegar, olive oil, and salt and pepper together. Pour half of it over the tomato salad and half of it over the cooked quinoa.
  • Fry the eggs in a little olive oil until desired doneness. I like a runny yolk for extra sauce.
  • On two plates, divide the quinoa, salad, avocado slices, and eggs. Drizzle a touch of balsamic over the eggs and serve immediately.

Notes

Make Ahead Option:

To neutralize the phytic acid in the quinoa, simply soak the grains in warm water with a touch of vinegar for several hours or overnight in a mason jar.  You can do this the night before you make this for breakfast, or you can even soak it, then cook a larger portion of quinoa for the week, refrigerate, then just reheat it when you are ready to cook.