Avocado Breakfast Bowl Recipe
This avocado breakfast bowl is a wholesome, energizing start to your day. Fluffy quinoa, perfectly cooked eggs, creamy avocado, and tangy feta come together for a satisfying blend of textures and flavors. Packed with protein and healthy fats, it’s both nourishing and delicious.
Equipment
- Rice cooker
- Skillet
- Spatula
- Measuring cups
- Measuring spoons
- Serving bowls
Ingredients
- ¼ tsp ground black pepper
- ½ cup water
- ¼ tsp seasoned salt
- 2 tbsp crumbled feta cheese
- 1 avocado, diced
- ¼ cup red quinoa
- 1 pinch salt and ground black pepper to taste
- 1½ tbsp olive oil
Instructions
- Add quinoa and water to the rice cooker and let it cook for about 15 minutes, or until the quinoa becomes tender and fluffy.
- While the quinoa is cooking, heat olive oil in a skillet over medium heat and cook the eggs to your preferred level of doneness, seasoning them with seasoned salt and pepper.
- Once the quinoa and eggs are ready, spoon them into a serving bowl.
- Top with sliced avocado and a generous sprinkle of feta cheese, then serve immediately.
Notes
- Cook the quinoa in vegetable broth instead of water.
- Try adding a squeeze of lemon or lime over the avocado to brighten the bowl.
- Swap feta for goat cheese or shredded cheddar for a different flavor twist.