Looking for a healthy, protein-packed breakfast option? This Quinoa Breakfast Bowl is topped with black beans, avocado, caramelized onions and a poached egg!
Breakfast has always been one of my favorite meals of the day. I love eggs, in just about all forms, and experimenting to create unique combinations is really fun! Until recently I had always thought of quinoa as either a side dish or part of a salad, then one day late last winter I was grabbing a breakfast sandwich from Hannah’s Bretzel and noticed they had a quinoa breakfast bowl on their menu. In my mind I started creating all kinds of variations on this – veggies, eggs, nuts – really just about anything you can dream up works.
I personally prefer savory breakfasts over sweet things. Savory keeps me full longer, and in general, tends to be more healthy. Don’t get me wrong, I love a good french toast or pastry, but try to reserve that indulgence for special occasions.
This bowl starts with a good-sized serving of quinoa. That is mixed with some black beans, then I added some of those yummy caramelized onions I’ve made before. Throw in some diced red pepper and avocado, always one of my favorites! Then you top it off with a lovely poached egg, which provides and almost sauce-like topping for the quinoa, and YUM! You’ve got a super tasty, healthy filling meal.
This video from Baker Bettie shows you how to make perfectly poached eggs with no fancy pans, gadgets or crazy techniques.
I think I need to go eat breakfast now – Enjoy!!
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Looking for a healthy, protein-packed breakfast option? this quinoa breakfast bowl is topped with black beans, avocado, caramelized onions and a poached egg!
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1/2 cup black beans (drained, rinsed and warmed)
- 1/2 cup caramelized onions
- 1/4 cup diced red pepper
- 1 ripe Haas avocado, thinly sliced
- 2 eggs
- salt and pepper to taste
Instructions
- Add quinoa and water to a medium saucepan. Bring to a boil; reduce heat, cover and simmer for 12 minutes or until water is evaporated. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- Divide the quinoa between two bowls. Top with black beans, caramelized onions, red pepper and avocado.
- Fill a medium saucepan half full with water and bring to a simmer. Crack one egg into a small bowl and carefully slide into the water; repeat with the second egg. Cook for 3-4 minutes until eggs are set. Remove from water and place on top of each quinoa bowl.
- Season to taste with salt and pepper; serve immediately.
Notes
If you are making the caramelized onions just for this recipe add about 40 minutes to the cooking time.
This looks fantastic! I’m envisioning making a batch of quinoa at the start of the week and then having breakfast for days!
Ive been a recent convert to Quinoa! This sounds delicious! Its a nice change up from oatmeal. Thanks~
How lovely. I like that you incorporated quinoa into breakfast. Yum!
Oh yeah! Avocado and egg is such a delicious combo. I’ve made quinoa for lunch and dinner but not for breakfast yet. It’s on the to do list!
Quinoa is quickly becoming one of my “go to” options for breakfast!
This is a great idea for breakfast tomorrow!! Thanks for sharing
I absolutely LOVE eggs! This breakfast bowl looks so good, I need to try soon!
★★★★★
I am loving this breakfast option–quinoa is so versatile and a great option for breakfast.