Egg & Quinoa Breakfast Bowl

Link to Original Recipe  HERE

Link to Original Recipe HERE

FOR THE QUINOA:

  • 1/2 cup (95 grams) uncooked tricolor quinoa

  • 1 cup (240 ml) water

  • salt

FOR THE MUSHROOMS:

  • 3 oz (85 grams) cremini mushrooms sliced

  • 1/2 tablespoon oil

  • salt and pepper

FOR THE GRAPE TOMATOES:

  • 1/2 cup (75 grams) grape tomatoeshalved

  • 1 teaspoon olive oil

  • 1/2 teaspoon red wine vinegar

  • a pinch of salt

FOR THE SUNNY-SIDE-UP EGGS:

  • 2 eggs

  • 1/2 tablespoon oil

OTHER INGREDIENTS:

  • 1/2 ripe avocado sliced

  • chopped cilantro

QUINOA:

  1. In a small saucepan, combine the quinoa with water and bring to a boil, uncovered. 

    When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed. Remove from heat, fluff the quinoa with a fork, season with salt and set aside.

MUSHROOMS:

  1. Heat the oil in a medium skillet over medium-high heat. Add the mushrooms. Season with salt and black pepper. Cook for 5-7 minutes, until soft

GRAPE TOMATOES:

  1. Whisk together the oil, vinegar, and salt. Place the halved grape tomatoes in a medium bowl and drizzle with the vinaigrette. 

EGGS:

  1. Heat a medium nonstick skillet over medium heat. Add the oil and swirl to coat. Crack the eggs, 1 at a time, into the pan. Cover, and cook until the whites are set and, the yolk is still runny, about 2 to 3 minutes. 

ASSEMBLE:

  1. Divide the quinoa, tomatoes, and mushrooms evenly between two bowls. Top with the eggs each and avocado slices. 

    Season with salt and pepper, and sprinkle with cilantro. Serve immediately.