Quinoa Breakfast Bowl
Start your day right with a nutritious Quinoa Breakfast Bowl, combining protein-rich quinoa, creamy avocado, zesty tomatoes, and black beans, perfect for busy mornings or leisurely weekends.
Ingredients
Main Ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 1/2 cup avocado Peel and slice before serving.
- 1 cup cooked black beans Can substitute with kidney beans if desired.
- 3 pcs ripe tomatoes Chop for pico de gallo.
- 1/2 cup white onion Finely chop for pico de gallo.
- 1-2 pcs jalapeños Adjust to your spice preference.
- 1 cup chopped cilantro Mix into pico de gallo.
- 2 pcs eggs Cook to your liking, optional to add to quinoa.
- 1-2 pcs limes Use juice for pico de gallo.
- to taste null sea salt Season quinoa and beans.
- to drizzle null spicy salsa Optional topping.
Instructions
Cooking Quinoa
- In your Instant Pot, add 1 cup quinoa along with 1 cup water. Place the trivet on top and set an ovenproof container on it.
- Add the cooked black beans into the container to warm while the quinoa cooks. Season with sea salt to taste. If you prefer hard-boiled eggs, you can add one egg into the pot as well.
- Set the Instant Pot to 1 minute on high pressure, and allow the pressure to release naturally once cooking is complete.
Preparing Pico de Gallo
- Finely chop the onion, tomatoes, cilantro, and deseeded jalapeño, and combine in a small bowl.
- Add 2 tablespoons of lime juice and sea salt to taste.
Final Assembly
- If desired, fry the eggs to your liking—sunny side up is a great choice!
- Build your breakfast bowls by dividing all the warm ingredients between two bowls.
- Top with the pico de gallo, avocado slices, and a drizzle of your favorite spicy salsa.
Notes
Store leftovers separately in airtight containers in the fridge for up to 3 days. Reheat quinoa and beans in the microwave. Add fresh toppings like avocado just before serving to maintain its flavor and texture. Rinse quinoa before cooking to remove saponin for better flavor.