Jump to recipeNext, stir in the chipotle with adobo sauce, tomato paste, ground cumin, sea salt, and
Stir in the broth together with the quinoa. Reduce the heat and simmer for 12-15
..
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
Ingredients:
- 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
Ingredients:
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.
Enjoy!
💚Rachel
Ingredients
- 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
Instructions
- 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.
- Enjoy!
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