Mexican Quinoa Breakfast Bowl Recipe

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!


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