This article brought to you by Golden Bear Cottages
Article by Victoria Heerschap
This savory and filling take on breakfast blows your boring old oatmeal out of the water. This recipe makes 1 – 2 bowls, depending on how hungry you are. Garnish this dish with microgreens, cherry tomatoes, or whatever else you can think of.
Quinoa Breakfast Salad Recipe
Ingredients:
½ cup uncooked quinoa
1 cup water
2 large fresh eggs
1 tsp. white vinegar
1 pinch salt
1 large avocado
Directions:
Rinse the quinoa for 30 seconds. Drain well. Add the rinsed quinoa to a small pot along with the 1 cup water. Bring to a boil over medium/high heat, then lower heat to a simmer. Cook, uncovered, until the quinoa has absorbed the liquid, about 10 minutes. Continue to reduce the heat as the liquid is absorbed, so the simmer is consistent.
Remove the pot from the heat, cover, and let sit for 5 minutes.
While the quinoa steams, bring a pot of water, along with the vinegar and pinch of salt, to a simmer. Gently crack the raw eggs into the pot, cover, and let simmer for 5 minutes.
While the eggs simmer, peel, deseed, and slice the avocado.
Fluff the quinoa with a fork, then dish into bowls. Add the sliced avocado on top of the quinoa, dress with greens, etc.
When the eggs are done, carefully remove them from the boiling water and lay them on top of the avocado and toppings. Season to taste with a sprinkle of salt and pepper, and serve immediately.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.