Avocado Breakfast Bowl

Avocado Breakfast Bowl
  • 1/2 cup water
  • 1/4 cup red quinoa
  • 1 1/2 teaspoons olive oil
  • 2 eggs
  • 1 pinch salt and ground black pepper to taste
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon ground black pepper
  • 1 avocado, diced
  • 2 tablespoons crumbled feta cheese


  1. Stir water and quinoa together in a rice cooker; cook until quinoa is tender, about 15 minutes.
  2. Heat olive oil in a skillet over medium heat and cook eggs to desired doneness; season with seasoned salt and pepper.
  3. Combine quinoa and eggs in a bowl; top with avocado and feta cheese.

03/02/2017
Avocado Breakfast Bowl, recipe PT15M PT1H 5 455 calories

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