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.

Ingredients

4 Servings

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Quick Tips

Cooking Tip Icon

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

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

Tip Icon

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.

Directions

Tip: Click on step to mark as complete.

Nutrition Facts

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

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