Mexican Quinoa Breakfast Bowl Recipe

Name: Mexican Quinoa Breakfast Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red quinoa, rinsed well; Kosher salt; 3 tablespoons 2 percent Greek yogurt; Juice of 1/2 lime; 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish; 3 tablespoons drained and rinsed canned black beans; 3 tablespoons salsa; 1/4 small avocado, sliced; 2 radishes, cut into thin matchsticks; 1 tablespoon pepitas (pumpkin seeds)

Servings: persons

1/3 cup red quinoa, rinsed well
Kosher salt
3 tablespoons 2 percent Greek yogurt
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
3 tablespoons drained and rinsed canned black beans
3 tablespoons salsa
1/4 small avocado, sliced
2 radishes, cut into thin matchsticks
1 tablespoon pepitas (pumpkin seeds)

1
Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat.
2
Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
3
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).
4
Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
5
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.
6
Garnish with cilantro.
7
Then take a photo!
8
Per serving (1 bowl): Calories: 390; Fat: 13 g (Saturated: 2 g); Cholesterol: 5 mg; Sodium: 690 mg; Carbohydrate: 56 g; Fiber: 9 g; Protein: 17 g; Sugar: 6 g

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup red quinoa, rinsed well, Kosher salt, 3 tablespoons 2 percent Greek yogurt, Juice of 1/2 lime, and more.

Yes, Mexican Quinoa Breakfast Bowl falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quinoa Breakfast Bowl

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