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Quinoa and Veggies Breakfast Bowl

  • Prep 10 min
  • Total 25 min
  • Ingredients 10
  • Servings 2
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Ingredients

2
cups cooked quinoa
1
cup cooked broccoli
1
cup cooked green peas
2
tablespoons olive oil
2
tablespoons lemon juice
1/4
cup chopped cilantro
2
tablespoons chopped parsley
Salt and pepper, to taste
2
fried, scrambled or boiled eggs
1
avocado, peeled and cut into pieces

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
659.5
% Daily Value
Total Fat
37.6g
58%
Saturated Fat
6.1g
31%
Cholesterol
186.5mg
62%
Sodium
1268.2mg
53%
Total Carbohydrate
63.5g
21%
Dietary Fiber
17.1g
68%
Sugars
8.1g
Protein
21.9g
% Daily Value*:
Vitamin C
150.70%
151%
Calcium
11.90%
12%
Iron
31.90%
32%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Prepare the quinoa and vegetables ahead of time and store in containers or plastic bags until you’re ready to assemble this dish.

Directions

  • 1 In a bowl, mix the quinoa, broccoli, peas, olive oil, lemon juice and herbs. Season with salt and pepper.
  • 2 Serve the quinoa in bowls with an egg and pieces of sliced or diced avocado over the top.

Of all the meals, I put special emphasis on breakfast. Today, I bring you a deliciosa recipe to start off the day in a sabrosa, filling way: a quinoa bowl with veggies and egg. For those who don't know, quinoa is a seed originally cultivated in the Andes. The Incas considered it a sacred grain; it's a strong plant that can grow in the most adverse of conditions. It's been raised for more than 5,000 years in the Andean territory that today is comprised of parts of Argentina, Peru, Bolivia, Ecuador and Columbia. Quinoa is versatile ingredient, a great substitute for rice and couscous, with the advantage of being a light, easy-to-digest whole grain.

Rate and Comment

Erica Dinho Erica Dinho
September 11, 2015

Of all the meals, I put special emphasis on breakfast. Today, I bring you a deliciosa recipe to start off the day in a sabrosa, filling way: a quinoa bowl with veggies and egg. For those who don't know, quinoa is a seed originally cultivated in the Andes. The Incas considered it a sacred grain; it's a strong plant that can grow in the most adverse of conditions. It's been raised for more than 5,000 years in the Andean territory that today is comprised of parts of Argentina, Peru, Bolivia, Ecuador and Columbia. Quinoa is versatile ingredient, a great substitute for rice and couscous, with the advantage of being a light, easy-to-digest whole grain.