Breakfast Quinoa Taco Bowls 
Everyone is always looking for new breakfast ideas, as it seems that is one meal we get in a rut and lean towards our “usual”.
These quinoa bowls are full of all the “taco-style” tasty goodies while also being packed with an impressive balance of macronutrients and micronutrients!
While we usually think of quinoa for dinner as a savory side dish – this complex carbohydrate is just the thing we require to give us that good steady energy to start our day!
Quinoa is gluten-free, high in protein, and one of the few plant foods that contain all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
Try making these breakfast bowls when you’re needing something more substantial in the morning.
These bowls stay good in the fridge for 2-3 days. Feel free to add an additional egg to each for higher protein.
Rachel’s tips:
Chipotles in adobo sauce is a great way to get that deep, smoky, spicy cooked-all-day flavor into a quick weeknight dish.
Look for simple ingredients if you’re buying a jar at the store (OR make your own! Lots of recipes online if you Google them)
Chipotle chiles are dried smoked jalapenos. Adobo is a tangy, slightly sweet red sauce.
So the ingredients may include peppers, spices, herbs, garlic, vinegar, etc.
I like to freeze the extra peppers in adobo & sauce, in an ice cube tray for future use.
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4 servings
Ingredients:
- 1 Tbsp olive oil or avocado oil
- 1 shallot, finely diced
- 4 cloves fresh garlic, minced
- 2 chipotle peppers in adobo sauce, or to taste
- 1 Tbsp tomato paste
- 2 tsps ground cumin
- sea salt and ground black pepper, to taste
- 1 ¾ cups low-sodium vegetable broth
- 1 cup uncooked quinoa, rinsed
- 1-15 oz can black beans
- 1 ripe avocado
- ¼ cup sliced black olives
- 1/2 cup plain Greek yogurt
- 4 large eggs, boiled to your liking
- 1/4 cup fresh cilantro leaves
- 1 cup homemade pico de gallo
- 2 fresh limes
Ingredients:
Heat your oil in a saucepan over medium-high heat. Add in the shallot and garlic and saute for about 2 minutes.
Next, stir in the chipotle with adobo sauce, tomato paste, ground cumin, sea salt, and
pepper. Cook, stirring continuously, for 1-2 minutes.
Stir in the broth together with the quinoa. Reduce the heat and simmer for 12-15
minutes, or until the liquid is absorbed and quinoa is tender.
Meanwhile, drain and rinse the beans and chop the avocado (squeeze ½ lime on the avocado to avoid browning).
Once your quinoa is cooked, divide it equally among 4 serving bowls.
Top each bowl equally with beans, avocado, olives, Greek yogurt, egg, cilantro, pico de gallo, and lime wedges as shown.
Enjoy!
Rachel
Ingredients
- 1 Tbsp olive oil or avocado oil
- 1 shallot, finely diced
- 4 cloves fresh garlic, minced
- 2 chipotle peppers in adobo sauce, or to taste
- 1 Tbsp tomato paste
- 2 tsps ground cumin
- sea salt and ground black pepper, to taste
- 1 ¾ cups low-sodium vegetable broth
- 1 cup uncooked quinoa, rinsed
- 1-15 oz can black beans
- 1 ripe avocado
- ¼ cup sliced black olives
- 1/2 cup plain Greek yogurt
- 4 large eggs, boiled to your liking
- 1/4 cup fresh cilantro leaves
- 1 cup homemade pico de gallo
- 2 fresh limes
Instructions
- Heat your oil in a saucepan over medium-high heat. Add in the shallot and garlic and saute for about 2 minutes.
- Next, stir in the chipotle with adobo sauce, tomato paste, ground cumin, sea salt, and
- pepper. Cook, stirring continuously, for 1-2 minutes.
- Stir in the broth together with the quinoa. Reduce the heat and simmer for 12-15
- minutes, or until the liquid is absorbed and quinoa is tender.
- Meanwhile, drain and rinse the beans and chop the avocado (squeeze ½ lime on the avocado to avoid browning).
- Once your quinoa is cooked, divide it equally among 4 serving bowls.
- Top each bowl equally with beans, avocado, olives, Greek yogurt, egg, cilantro, pico de gallo, and lime wedges as shown.
- Enjoy!
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