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8Oct, 21
Clean Food Love
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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.

➡️ How To Make Perfectly Boiled Eggs

➡️ Reasons to Eat Avocado

➡️ Homemade Pico De Gallo

➡️ Seventeen Reasons to Eat Eggs Every Day:

4 servings


  • 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


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.



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