We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    32
  • Pinterest
    15
  • Save
    4
  • WhatsApp
  • Print
    29

Quinoa and Veggies Breakfast Bowl

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

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
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

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.

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.

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.