Mexican Quinoa Breakfast Bowl
Mexican Quinoa Breakfast Bowl is a gluten free and lacto ovo vegetarian morn meal. One portion of this dish contains approximately 17g of protein, 16g of fat, and a total of 391 calories. This recipe serves 1. For $1.76 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. 875 people were glad they tried this recipe. Head to the store and pick up avocado, juice of lime, radishes, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. Similar recipes include Quinoa Breakfast Bowl, Taco Wannabe Mexican Breakfast Bowl, and Mexican Breakfast Bowl with Spiralized Potatoes.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 small avocado, sliced
2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
3 tablespoons 2 percent Greek yogurt
Juice of 1/2 lime
Kosher salt
1 tablespoon pepitas (pumpkin seeds)
1/3 cup red quinoa, rinsed well
2 radishes, cut into thin matchsticks
3 tablespoons salsa
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
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!
Step by step:
1. 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.
2. 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).
3. Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
4. 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.
5. Garnish with cilantro. Then take a photo!
Nutrition Information:
covered percent of daily need
