There are the preparation steps for both parts of this Quinoa Breakfast Bowl recipe.
To make the dressing:
1. In a small bowl, whisk together the lemon juice and shallot and set aside for 10 minutes. Slowly whisk in the olive oil and honey and a pinch of salt and pepper; taste and adjust the seasoning if you’d like.
2. Use right away or store the dressing in a jam jar in the fridge.
To make the bowls:
1. In a large saucepan, heat olive oil over medium heat. Add the quinoa, onion, garlic, cumin, coriander, paprika, and salt and sauté until fragrant, about 2 minutes. Stir in 1 1/2 cups water and bring to a low boil. Cover and reduce heat to low and cook for 18 to 20 minutes, or until most of the liquid has been absorbed. Uncover, fluff the grains with a fork, and remove from heat. Cover and let to sit for 10 minutes.
2. In a large bowl, combine black beans, tomato, corn, and cilantro. Fold in cooked quinoa. Serve right away or refrigerate until ready to eat.
3. To serve: portion the quinoa into 4 bowls and top with a few slices of avocado, and a sprinkling of cilantro. If you’d like, top with a soft-boiled egg (or a runny fried egg)
Recipe Notes:
– If planning to make ahead, wait to slice the avocado until right before serving.
– To dress it up: If you have a bit more time, I love to sauté a little zucchini to go in the bowl or some hearty greens. Additionally, some cojita or feta cheese would be a really nice touch.
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Source: Megan Gordon