Southwestern Quinoa and Egg Breakfast Bowls
Recipe courtesy of the American Heart Association
Ingredients
- 1/4 cup uncooked quinoa rinsed and drained
- 2 medium tomatoes about 2 cups, chopped
- 1 cup no-salt-added frozen corn thawed
- 1/2 medium avocado pitted and diced
- 1/4 cup chopped green onions
- 1/2 cup chopped fresh cilantro optional
- nonstick cooking spray
- 4 large eggs
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- red hot pepper sauce to taste (optional)
Instructions
- Cook quinoa according to package directions. Remove from heat.
- Spoon quinoa into four bowls. Top each with even amounts of tomatoes, corn, avocado, green onions and cilantro, if desired.
- Lightly spray large skillet with nonstick cooking spray and set over medium-high heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg, sunny side up, into each bowl. Sprinkle with hot sauce, to taste, if desired.