There are 2 parts to this recipe to make a super-healthy Quinoa Breakfast Bowl. Here are the ingredients you’ll need to make enough for 4 to 6 servings.
For the dressing:
1/4 cup lemon juice
1 small shallot, finely minced
1/4 cup extra virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
For the quinoa bowls:
1 tablespoon extra virgin olive oil
3/4 cup (135g) red quinoa
1 small white onion, diced (about 3/4 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt
3/4 cup drained and rinsed canned black beans
3/4 cup halved grape or cherry tomatoes (quartered if they’re on the larger side)
3/4 cup frozen corn, thawed
2 tablespoons fresh cilantro leaves, roughly chopped, plus more to top
1 medium ripe avocado, sliced, for garnish
4 to 6 large eggs (1 egg for each bowl), to top (optional)
Continue on to the next page for the easy preparation instructions …