Kitchen Adventures || Quinoa Breakfast Bowls
How’s your week been? This week has been one that I felt like I started off behind and I am struggling to keep up. This past weekend was busy for us. Awesome, but busy. Monday came very quickly and almost felt like a break from how fast paced the weekend was!
What I did not fall behind on however, was meal prep. And that God for that! If I hadn’t gotten our to our meals for some reason this weekend, this “I can’t catch up week” might feel even crazier. It’s amazing how much better life is when I don’t have to think about food through the week. Kudos to meal prep. It’s an awesome concept.
Anyway, I have things to do so I’m going to stop wasting time blabbing about how busy I am so I can actually get back to being productive!
I have another breakfast recipe for you that I didn’t expect to like all that much, but I honestly love it. Enough that I’ve made it twice now. Usually, I like to mix quinoa with other grains for texture and I’m not a fan of boiled eggs, but I’m also not sure I’ve ever eaten a soft-boiled egg before this. They are way better than hard boiled eggs! I left these bowls without any bacon or sausage, but you could add it if you want.
This is really easy to throw together, filling, and customizable to your liking.
2 Cups dry quinoa – cook to package instructions
4-8 Eggs (depending on how many you’d like in each bowl – I like 2 eggs for each)
1 Pint small tomatoes (cherry, rainbow, etc..) – quartered
1/2 Red onion – diced
1 Jalapeno – diced
1 clove garlic – finely minced
2 TBSP chopped cilantro
Juice from 1 lime
Salt and pepper to taste
Avocado to top
Cook the quinoa according to the package. When it’s finished, fluff with a fork, at 1 TBSP olive oil and salt to taste and mix well. Divide quinoa into 4 containers.
While the quinoa is cooking, make your pico. Quarter the tomatoes, no need to deseed. Chop the onion, jalapeno, garlic, and cilantro. Mix all of your ingredients in a small bowl. Add 1 TBSP of olive oil, the lime juice, and salt and pepper to taste and mix well. Place in the fridge until ready to use.
For dang near perfect soft boiled eggs – Bring a large pot of salted water to a rolling boil. Using a slotted spoon, carefully lower the eggs into the water. Keep the heat high enough for a boil and set the timer for 6:30. Immediately transfer the eggs to a large bowl filled with ice water for appx. 2 minutes or until they’ve come back down to room temp.
Once cooled, slice eggs in half and place them in your bowls. Keep the pico and avocado separate until you’re ready to eat.
Reheating – depending on the “doneness”of you eggs and whether you like them warm or cold you can leave them on or take them off when heating the quinoa. Heat in the microwave for 1:30 – 2:00. Add pico and sliced avocado and enjoy! It’s simple, but tasty and filling!