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Quinoa and Veggies Breakfast Bowl

Name: Quinoa and Veggies Breakfast Bowl
Prep time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Latin American
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

Prep 10 min
Total 25 min
Ingredients 10
Servings 2

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.

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

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.

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

No nutrition information available for this recipe

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.