Savory Quinoa Breakfast Bowl
- Level: Easy
- Yield: 1 breakfast bowl
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 690 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 9 grams
- Protein
- 17 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 25 min
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!