Mexican Quinoa Breakfast Bowls

So I had this witty, relatable blog all written out. It was filled with charm. humor, and wit. There was an experience based story of why I chose this recipe. A family related story of why I will gag with soft (and quite possibly medium) eggs. And a few spot on travel and cooking suggestions.

But I had technology difficulties in publishing this. So if you’re interested in said stories, let me know.

Mexican Quinoa Breakfast Bowls (recipe care of simply

INGREDIENTS: 2 cups cooked quinoa, juice & zest of 1 lime, 1/2 cup chopped cilantro, salt to taste, 1 avocado half diced and half sliced, 1 tomato diced, 1 cup finely chopped spinach, 2 organic free-range eggs, salt & pepper to taste, hot sauce to taste

DIRECTIONS: Add the quinoa to a large bowl. Stir in lime juice, zest, cilantro and season with salt. To this mixture, add the diced avocado, tomato and spinach, gently folding it all together to ensure the avocados smooshed. Separate into two bowls and set those aside while you make the eggs. Add the eggs to a small saucepan and cover completely with warm water. Bring the mixture to a boil, then reduce to rolling boil and cook for 5 minutes. Remove the eggs from the water and run under cold water until their cool to the touch. Remove the shell, then slice in half.Top each bowl with an egg. Sprinkle with salt and pepper and maybe a touch of hot sauce (if you can handle the heat!) and thoroughly enjoy. Ole!

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