Mexican Quinoa Breakfast Bowl
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- 4 large eggs
- Salsa and sour cream for garnish (optional)
1. Cook Quinoa:
In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Sauté Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté until they become tender, about 5 minutes. Add the minced garlic, ground cumin, chili powder, salt, and pepper. Cook for an additional 1-2 minutes.
3. Add Black Beans and Corn:
Stir in the drained black beans and corn kernels. Cook until they are heated through, about 2-3 minutes.
9. Poach Eggs:
While assembling the bowls, poach the eggs. Bring a large pot of water to a simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
10. Assemble Bowls:
Divide the cooked quinoa among four bowls. Top each bowl with the sautéed vegetable and bean mixture. Add cherry tomatoes, fresh cilantro, and avocado slices. Place a poached egg on top of each bowl.
11. Garnish and Serve:
Garnish with salsa and sour cream if desired. Serve your delicious and nutritious Mexican Quinoa Breakfast Bowls immediately. Enjoy!