Savory Quinoa Breakfast Bowl

Name: Savory Quinoa Breakfast Bowl
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 breakfast bowl
Ingredients: 1/3 cup red quinoa, rinsed well; Kosher salt; 3 tablespoons 2 percent Greek yogurt; Juice of 1/2 lime; 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish; 3 tablespoons drained and rinsed canned black beans; 3 tablespoons salsa; 1/4 small avocado, sliced; 2 radishes, cut into thin matchsticks; 1 tablespoon pepitas (pumpkin seeds)

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A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse that can be enjoyed as part of any meal. When you’re in the mood for a savory breakfast, make this in less than 30 minutes by topping cooked quinoa with beans, salsa, avocado and pepitas. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. You can make it ahead of time and heat it in the microwave before adding toppings.

Level: Easy

Total: 40 min
Active: 25 min

Yield: 1 breakfast bowl

Level: Easy

Total: 40 min
Active: 25 min

Yield: 1 breakfast bowl

Ingredients

1/3 cup red quinoa, rinsed well

Kosher salt

3 tablespoons 2 percent Greek yogurt

Juice of 1/2 lime

2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish

3 tablespoons drained and rinsed canned black beans

3 tablespoons salsa

1/4 small avocado, sliced

2 radishes, cut into thin matchsticks

1 tablespoon pepitas (pumpkin seeds)

Directions

Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.