Name: Savory Quinoa Breakfast Bowl
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 breakfast bowl
Ingredients: 1/3 cup red quinoa, rinsed well; Kosher salt; 3 tablespoons 2 percent Greek yogurt; Juice of 1/2 lime; 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish; 3 tablespoons drained and rinsed canned black beans; 3 tablespoons salsa; 1/4 small avocado, sliced; 2 radishes, cut into thin matchsticks; 1 tablespoon pepitas (pumpkin seeds)

Directions

Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Savory Quinoa Breakfast Bowl

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