Mexican Quinoa Breakfast Bowl
This high-protein and fiber-loaded breakfast bowl is the answer for those who dislike sweet breakfast foods. You can thank the quinoa for about half the total protein. We like the red variety because it holds its shape during cooking and has the benefit of extra antioxidants. Make the quinoa ahead of time, and heat it in the microwave before topping.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 1 breakfast bowl
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 690 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 9 grams
- Protein
- 17 grams
- Sugar
- 6 grams
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!
