This Quinoa Breakfast Bowl with Egg, Tomatoes and Avocado will get your day started off right with tons of protein. You will be full until lunch for sure.
I am starting to get rid of my holiday hangover. All that eating, indulging in cocktails and just sitting around is bad for me. Trust me, my jeans are telling me. But not only that, it’s bad for my brain. I don’t think clearly when I’m not eating right and getting rest. The last of the chocolate candies are gone and the pantry is back in order. The alcohol will stay in the cabinet until
Friday Thursday. I’m ready for 2016.
This Quinoa Breakfast Bowl with Egg, Tomatoes and Avocado is such a healthy treat – you will feel like you are at the spa. Seriously, sometimes you just gotta take the time to treat yourself to something good for you. This is Caprese style with tomatoes, basil and balsamic syrup. I skipped the mozzarella because I’m trying to get back on track here.
Once you slice into that fried egg, all the goodness of the yolk mixes with the balsamic syrup to make a dressing for your breakfast salad. I put a huge handful of basil and can’t wait to make this when my basil is overgrown in the backyard. Feel free to add any leftover veggies you have in the fridge.
The egg could be poached or even hard boiled if you prefer. Maybe you don’t like the warm, runny yolk like I do. I always keep cooked quinoa in the fridge because it is the perfect palate for all sorts of healthy quick meals. It’s easy to add to salads, soups, stir-fries and even baked goods.
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- 1 cup cooked quinoa I used red and white
- 1 bunch basil
- 1/2 avocado sliced
- 1 fried egg
- 1/2 cup grape tomatoes sliced
- a drizzle of balsamic syrup I like Trader Joe's
Fry the egg and season with salt and pepper.
Add all other ingredients to a bowl and top with warm egg. Drizzle with balsamic syrup.
Looking for more quinoa recipes…
Quinoa Salad with Watercress, Pomegranate, and Apples
Eat Your Greens Quinoa Salad
Shrimp, Quinoa and Kale Bake