Breakfast Quinoa Taco Bowls
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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