Breakfast Quinoa With Eggs, Blistered Tomatoes, Avocado & Parmesan


If you're only eating quinoa for dinner, you're missing out! Quinoa makes for a great breakfast, as it is loaded with essential morning nutrients: fiber and protein. Plus, it's super filling and can help hold you over until lunch. 

Ingredients (serves 1)

  • 1/2 cup cooked quinoa
  • 1/4 cup halved cherry tomatoes
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 small avocado, sliced
  • 2 pasture-raised eggs
  • 1 tablespoon chopped parsley
  • Sprinkle of Parmesan cheese

1. Add cooked quinoa to a bowl. 

2. Heat up olive oil in a medium pan on medium heat. Add tomatoes, and let sit for 2-3 minutes until they begin to blister. Add them to the quinoa. 

3. While tomatoes are cooking, crack eggs into a bowl and whisk with a fork until frothy. Once tomatoes are removed from the pan, add the eggs and let sit for about 30 seconds on low-medium heat. Use a spatula and move the eggs around the pan for a minute or two until cooked. Add to quinoa bowl. 

4. Top with parsley and Parmesan cheese. Serve warm. 


Carina WolffComment