Sunday, November 30, 2014

Quinoa Breakfast Bowl

Serves 4
preparation - 20 minutes   
cooking - 30 minutes  

1 cup quinoa 
4 large eggs 
2 tablespoons olive oil 
kosher salt and black pepper 
1 avocado, chopped 
6 ounces smoked salmon 
fresh lemon juice, for serving 
sliced scallions, for serving

1.Cook the quinoa according to the package directions.
2.Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.
3.Serve the quinoa topped with the fried eggs, avocado, and salmon, dividing evenly. Drizzle with the lemon juice and top with scallions.

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