Smoky Quinoa Breakfast Bowl with Avocado
Boosting protein at breakfast can be as easy as adding two scrambled egg whites to a delicious and trendy plant-based bowl.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Ingredients (serves 4)
- 2 teaspoons olive oil, divided
- 1/3 cup chopped onion
- 1 clove minced garlic
- 3 teaspoons smoked paprika
- 1 cup rinsed tricolor quinoa
- 2 cups vegetable stock
- 1 ripe avocado
- 2 teaspoons lime juice
- pinch of salt
- 8 egg whites
- 1 cup cherry or grape tomatoes, halved
- fresh oregano
Instructions
1. Heat one teaspoon of oil in a saucepan. Add onion and cook over medium -low heat until soft, about 3 minutes.
2. Add minced garlic and cook 1 minute more. Add smoked paprika. Stir and cook 1 more minute. Add rinsed quinoa and stir to combine.
3. Add vegetable stock and bring to a boil. Reduce heat, cover and simmer 10-15 minutes.
4. Sprinkle the cubed avocado with lime juice and a pinch of salt. Mix and gently set aside.
5. Place egg whites to a microwave safe bowl, and microwave on high for 1 minute. Stir. Continue to microwave about 30 seconds longer or until egg whites are set.
6. In a separate saute pan, heat the remaining 1 teaspoon oil. Add halved tomatoes. Cook over medium heat until tomatoes soften and the skins begin to wrinkle, about 2 minutes.
7.Add quinoa and cooked egg whites to sauted tomatoes. Stir to combine. Spoon into serving bowls.
8. Top each bowl with cube avocado. Sprinkle with fresh oregano.