Southwestern Quinoa and Egg Breakfast Bowl

SOUTHWESTERN QUINOA AND EGG BREAKFAST BOWL
× Log In ×

Southwestern Quinoa and Egg Breakfast Bowl

Liven up the breakfast routine with this Southwestern quinoa bowl. Quinoa contains a hefty amount of protein, making this a great morning option. Add other items to turn this into your own creation—cucumber, radishes, black beans, and more. The eggs can also be cooked however you prefer—over-easy, poached, or even scrambled.

 

Eggland's Best logo
This recipe is nationally supported by Eggland’s Best in honor of National Family Meals Month

Nutrition Facts

Southwestern Quinoa and Egg Breakfast Bowl

CaloriesCalories

244 Per Serving

ProteinProtein

11.7g Per Serving

FiberFiber

5.4g Per Serving
×
Calories 244
Total Fat 10.2 g
Saturated Fat 2.3 g
Trans Fat 0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 4.7 g
Cholesterol 186 mg
Sodium 154 mg
Total Carbohydrate 28.8 g
Dietary Fiber 5.4 g
Sugars 4.8 g
Protein 11.7 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Ingredients

Servings  4  

  • 1/4 cup raw quinoa
  • 1/2 avocado, pitted and diced
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no-salt-added, frozen corn (thawed)
  • 1/4 cup chopped green onions
  • 1/2 cup cilantro (optional)
  • 4 eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • hot sauce (optional)

Directions

Tip: Click on step to mark as complete.

  1. Cook quinoa according to the package directions. Remove from heat and let sit.
  2. Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoes; rinse the canned corn; chop the scallions, and chop the cilantro.
  3. Divide quinoa between 4 bowls. Arrange the avocado, tomatoes, corn, scallions, and (optional) cilantro between each bowl.
  4. Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium-high heat. Crack each egg into the skillet and season with salt and pepper. Cover with a lid and cook until egg whites are set but yolk is still runny, about 3 to 4 minutes. Use a spatula to carefully transfer each sunny-side-up egg into each bowl. Garnish with hot sauce and serve.

Cooking Tip: For a quicker breakfast to put together on a weekday morning, substitute hard-boiled eggs that have been made in advance.

Keep it Healthy: The sodium content of hot sauce varies across the board so make sure to check the ingredient label before buying.

Tip: Cooked quinoa stores well in the freezer. Make a big batch and freeze in Ziploc® bags. Add a few teaspoons of water and warm in the microwave. Or, let the frozen quinoa defrost in the refrigerator for a day and stir into a cold salad.

 

Liven up the breakfast routine with this Southwestern quinoa bowl. Quinoa contains a hefty amount of protein, making this a great morning option. Add other items to turn this into your own creation—cucumber, radishes, black beans, and more. The eggs can also be cooked however you prefer—over-easy, poached, or even scrambled.

 

Eggland's Best logo
This recipe is nationally supported by Eggland’s Best in honor of National Family Meals Month

Nutrition Facts

Southwestern Quinoa and Egg Breakfast Bowl

CaloriesCalories

244 Per Serving

ProteinProtein

11.7g Per Serving

FiberFiber

5.4g Per Serving
×
Calories 244
Total Fat 10.2 g
Saturated Fat 2.3 g
Trans Fat 0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 4.7 g
Cholesterol 186 mg
Sodium 154 mg
Total Carbohydrate 28.8 g
Dietary Fiber 5.4 g
Sugars 4.8 g
Protein 11.7 g

Dietary Exchanges
1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat

Ingredients

Servings  4  

  • 1/4 cup raw quinoa
  • 1/2 avocado, pitted and diced
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no-salt-added, frozen corn (thawed)
  • 1/4 cup chopped green onions
  • 1/2 cup cilantro (optional)
  • 4 eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • hot sauce (optional)

Directions

Tip: Click on step to mark as complete.

  1. Cook quinoa according to the package directions. Remove from heat and let sit.
  2. Prepare the remaining ingredients: pit and dice the avocado half; chop the tomatoes; rinse the canned corn; chop the scallions, and chop the cilantro.
  3. Divide quinoa between 4 bowls. Arrange the avocado, tomatoes, corn, scallions, and (optional) cilantro between each bowl.
  4. Meanwhile, coat a large nonstick skillet with cooking spray and warm over medium-high heat. Crack each egg into the skillet and season with salt and pepper. Cover with a lid and cook until egg whites are set but yolk is still runny, about 3 to 4 minutes. Use a spatula to carefully transfer each sunny-side-up egg into each bowl. Garnish with hot sauce and serve.

Cooking Tip: For a quicker breakfast to put together on a weekday morning, substitute hard-boiled eggs that have been made in advance.

Keep it Healthy: The sodium content of hot sauce varies across the board so make sure to check the ingredient label before buying.

Tip: Cooked quinoa stores well in the freezer. Make a big batch and freeze in Ziploc® bags. Add a few teaspoons of water and warm in the microwave. Or, let the frozen quinoa defrost in the refrigerator for a day and stir into a cold salad.

 

Eggland's Best

Nationally Supported by

Eggland's Best