Description
A healthy, protein-packed breakfast bowl with quinoa, fresh vegetables, and a jammy egg.
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/4 teaspoon kosher salt, divided
- 2 large eggs
- 1 ripe avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced cucumber
- 2 tablespoons crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon black pepper
Instructions
- Combine quinoa, water, and 1/8 teaspoon salt in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
- While quinoa cooks, bring a small pot of water to a gentle boil. Carefully add eggs and cook for 7 minutes for jammy centers.
- Transfer eggs to ice water for 2 to 3 minutes. Peel and set aside.
- Divide warm quinoa between two bowls.
- Top each bowl with sliced avocado, cherry tomatoes, cucumber, and feta cheese.
- Slice each egg in half and place on top of the bowls.
- Drizzle with olive oil and lemon juice. Sprinkle with remaining 1/8 teaspoon salt, black pepper, and parsley. Serve immediately.
Notes
- For meal prep, store components separately and assemble just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American