Quinoa, Tepary Bean and Egg Breakfast Bowl

Name: Power Breakfast Bowl With Green Quinoa, Tepary Beans, Avocado and Egg
Prep time: 5 min
Cook time: 15 min
Ingredients: 1/2 cup dry quinoa; 1/4 cup green salsa; 3/4 cup vegetable or chicken broth; 1 tablespoon fresh or dried chopped cilantro; 1/2 teaspoon chia seeds; 1/2 cup prepared tepary beans; 1/2 of an avocado (sliced); 1 egg; 1 teaspoon butter; 1/2 cup zucchini or summer squash (diced or spiralized); 2 tablespoons chunky pico de gallo salsa

Prep Time: 5

Cook Time: 15

Power Breakfast Bowl With Green Quinoa, Tepary Beans, Avocado and Egg

Servings:

Author: Jackie Alpers

Start your day with this Tucson Sonoran style power breakfast. It's vegetarian yet high in protein, complex carbs and healthy fats.

Ingredients

1/2 cup dry quinoa
1/4 cup green salsa
3/4 cup vegetable or chicken broth
1 tablespoon fresh or dried chopped cilantro
1/2 teaspoon chia seeds
1/2 cup prepared tepary beans
1/2 of an avocado sliced
1 egg
1 teaspoon butter
1/2 cup zucchini or summer squash diced or spiralized
2 tablespoons chunky pico de gallo salsa

Instructions

Bring broth and salsa to a boil in a medium pot. Add quinoa, reduce heat to medium-low and simmer for 12 minutes or according to package directions.
Remove from heat, stir in cilantro and chia seeds, cover and steam for 5 minutes. In the meantime fry the egg in a teaspoon of butter.
Spoon the quinoa into the bottom of a serving bowl. Arrange the beans, fried egg, avocado slices and chunky salsa on top.

Course Breakfast, Main Course

Cuisine Sonoran, Sonoran Style Mexican, Southwestern

Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!