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Breakfast Quinoa Taco Bowls

Servings: 4

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!