Healthy Breakfast Bowl with Eggs, Quinoa, and Avocado
A vibrant breakfast bowl with soft-boiled eggs, fluffy quinoa, creamy avocado, and fresh veggies, all drizzled with olive oil and lemon. Quick to assemble and packed with protein and healthy fats.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 20g
Ingredients
- 1 cup quinoa
- 4 large eggs
- 1 medium avocado
- 1 cup cherry tomatoes
- 1 medium bell pepper
- 2 cups baby spinach
- 2 tbsp olive oil
- 1 medium lemon
Instructions
- 1
Rinse the 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.
- 2
While quinoa cooks, place the 4 eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, cook for 6-7 minutes for soft-boiled, then transfer to an ice bath to stop cooking.
- 3
Halve the 1 cup cherry tomatoes and dice the 1 bell pepper. Set aside.
- 4
Peel the eggs and slice them in half. Slice the 1 avocado.
- 5
Divide the cooked quinoa between two bowls. Top with spinach, tomatoes, bell pepper, avocado, and eggs.
- 6
Drizzle each bowl with 1 tbsp olive oil and squeeze fresh lemon juice over the top. Season with salt and pepper to taste.
- 7
Serve immediately, optionally with toast on the side.
Tools you’ll need
- saucepan
- small pot
- mixing bowl
- knife
- cutting board
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