These breakfast bowls were another dish I made on my lazy Sunday, though I actually ended up eating them for lunch instead of breakfast. Eggs work for pretty much any meal for me!
The cilantro lime quinoa was inspired by these burrito bowls, though I added a little cumin in this time for good measure and the entire concept was inspired by the most recent (Jan. 14) edition of Real Simple. I really would never have thought of using quinoa as the main staple in a breakfast dish, but it actually really works. And the more quinoa I can fit into my diet, the better!
I topped the quinoa with a poached egg, a little goat cheese, chopped green onions, hot sauce, and some plain Greek yogurt as a sour cream substitute. Breakfast for me has to include some sort of yogurt in the mix to get an injection of all that healthy belly bacteria, so I’ll add it to pretty much everything. I’ve been stirring it into my oatmeal these days–so good!
Quinoa & Egg Breakfast Bowls
1/2 cup quinoa, uncooked
1/4 cup cilantro, chopped
1/2 lime, juiced
1/4 teaspoon cumin
salt, to taste
pepper, to taste
1 ounce goat cheese
2-3 green onions, chopped
2 eggs, poached
1 tablespoon plain Greek yogurt
hot sauce, if desired
Cook quinoa according to package directions.
Pour cooked quinoa in bowl. Stir in cilantro, lime, cumin, salt, and pepper.
Meanwhile, poach two eggs.
Divide cilantro lime quinoa evenly into two bowls.
Top each bowl with a poached egg, goat cheese, green onions, Greek yogurt, and hot sauce.
Time: 15 minutes