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Lunch recipe · from the recipe book

Quinoa Breakfast Bowls with Eggs and Salsa

Fluffy cumin-scented quinoa topped with soft scrambled eggs, sautéed peppers and spinach, fresh tomato salsa and creamy avocado.

Quinoa Breakfast Bowls with Eggs and Salsa

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 8 large400 gEggsbeaten
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 medium240 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 4 cups loosely packed120 gBaby spinach
  • 2 medium250 gTomatoesfinely diced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 whole200 gAvocadosliced
  • 1½ tbsp20 gOlive oil
  • 1 tsp2 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Put the quinoa, water, cumin and one quarter of the salt in a skillet with a lid; bring to a boil, cover and simmer on low for 15 minutes, then rest covered 5 minutes and fluff. Transfer to a bowl and wipe out the skillet.
  2. While the quinoa cooks, make the salsa: in a bowl stir together the tomato, red onion, jalapeño, cilantro, lime juice and one quarter of the salt; set aside.
  3. In a small bowl, whisk the egg with the milk, the black pepper and one quarter of the salt.
  4. Heat half of the olive oil in the skillet over medium heat. Cook the yellow onion and red bell pepper 6 minutes until soft, add the spinach and the remaining quarter of the salt, and stir until wilted, 1 minute. Move the vegetables to a plate.
  5. Add the remaining half of the olive oil to the skillet over medium-low heat. Pour in the egg mixture and stir gently until softly set and cooked to 160°F (71°C), 3 to 4 minutes.
  6. Divide the quinoa among 4 bowls and top with the sautéed vegetables, scrambled eggs, salsa and sliced avocado.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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