Are you stuck in a breakfast rut? I know the feeling. It is so easy to fall back on the same old cereal or toast every single morning. While there is comfort in routine, sometimes you need something new to wake up your taste buds. What if I told you there are amazing breakfast ideas that are both exciting and easy?
This quinoa breakfast bowl is one of my favorite morning breakfast ideas. It’s packed with flavor, texture, and good for you ingredients. Plus, it looks absolutely beautiful. We’re talking about real aesthetic food that tastes as good as it looks. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe is a fantastic way to start your day on the right foot. It is one of those simple breakfast ideas that feels special without requiring a lot of effort. Perfect for a weekday or a slow weekend morning.
It’s also incredibly versatile. You can easily swap ingredients based on what you have in your fridge. Think of this as a base for all your future healthy food ideas. The combination of fluffy quinoa, zesty pico de gallo, and creamy avocado is just so satisfying.
Plus, it’s a great option for meal prep. You can make a batch of quinoa and pico de gallo ahead of time. In the morning, all you have to do is assemble your bowl and fry an egg. It doesn’t get much easier than that for a nutritious meal.
Ingredients
- 1 cup quinoa
- 1/2 avocado
- 1 cup cooked black beans
- 3 tomatoes
- 1/2 white onion
- 1 to 2 jalapeños
- 1 cup chopped cilantro
- 2 eggs
- 1 to 2 lime
- sea salt
- spicy salsa
Step By Step Instructions
Step 1: Cook The Quinoa And Beans
First things first, let’s get the quinoa going. Grab your Instant Pot. Add one cup of quinoa and one cup of water directly into the inner pot. This one to one ratio is key for fluffy, not mushy, quinoa.
Next, place the trivet on top of the quinoa. Put your ovenproof container on the trivet. Add the cooked black beans into that container to warm them up while the quinoa cooks. Sprinkle in a little sea salt for flavor.
If you prefer a hard boiled egg, you can add it into the Instant Pot now too! Set the Instant Pot to high pressure for just one minute. Then, let the pressure release naturally. This little trick is one of my favorite things about these kinds of breakfast ideas. So efficient!
Step 2: Prepare The Pico De Gallo
While the Instant Pot does its thing, you can make the fresh pico de gallo. This is where all the vibrant color and zesty flavor comes from. It really makes this feel like aesthetic food.
Chop up your white onion, tomatoes, and cilantro. For the jalapeño, I suggest deseeding it if you want less heat. If you like it spicy, feel free to leave some seeds in. It’s your creation, after all.
Add all of your chopped ingredients into a small bowl. Squeeze in about two tablespoons of fresh lime juice and add a pinch of sea salt to taste. Give it a good mix and set it aside. The flavors will start to meld together beautifully.
Step 3: Prepare The Eggs And Avocado
If you didn’t make a hard boiled egg, now is the time to fry your eggs. I like mine sunny side up so the yolk can run into the quinoa. But you can cook them any way you like. Scrambled would be great too!
Next, get your avocado ready. Peel and slice half an avocado. You can make nice thin slices or cut it into chunks. It’s totally up to you. The creamy texture of the avocado is so good with the other ingredients.
Step 4: Assemble Your Breakfast Bowls
This is the fun part! It’s time to build your masterpiece. Divide the cooked quinoa and warmed black beans between two bowls. This recipe makes two generous servings, perfect for sharing.
Now, let’s add the toppings. Spoon a generous amount of your fresh pico de gallo over the quinoa. Arrange the avocado slices on the side. Carefully place your perfectly fried egg right on top.
For the final touch, drizzle everything with your favorite spicy salsa. And there you have it! A beautiful, delicious, and healthy breakfast. These are the kind of morning breakfast ideas that make you excited to get out of bed.
How To Store Leftovers
If you have any leftovers, storing them properly is important to keep everything fresh. The best way to do this is to store each component separately in airtight containers in the refrigerator.
Keep the cooked quinoa and black beans in one container. The pico de gallo should be in its own container; it will stay fresh for a couple of days. The avocado is best prepared fresh, as it will brown over time.
When you are ready to eat, just reheat the quinoa and beans, assemble your bowl with the cold pico de gallo, and top it with a freshly cooked egg and sliced avocado. It’s one of the best simple breakfast ideas for a quick meal later.
Tips
Want to mix things up? There are so many ways to customize these bowls. That is the beauty of having great base breakfast ideas. You can get creative and use what you have on hand.
Try adding some corn to the black beans for a little sweetness. Sautéed bell peppers and mushrooms would also be a delicious addition. For some extra crunch, sprinkle some toasted pumpkin seeds on top.
If you are not a fan of quinoa, you could use brown rice or even cauliflower rice for a lower carb option. This recipe is a great starting point for many other healthy food ideas. Don’t be afraid to experiment and find your favorite combination.
You could also add a sprinkle of cotija cheese or a dollop of Greek yogurt for extra creaminess. A little bit of extra protein and flavor never hurts, right? The possibilities are really endless here.
Conclusion
So there you have it. A wonderful recipe that proves breakfast ideas don’t have to be boring or complicated. This quinoa breakfast bowl is colorful, flavorful, and packed with nutrients to get your day started right.
It is one of those fantastic morning breakfast ideas that works for a busy morning or a lazy weekend. I hope you give this recipe a try and see just how easy and enjoyable a healthy breakfast can be. Happy cooking!
FAQ
Can I Make This Without An Instant Pot?
Of course! You can easily cook the quinoa on the stovetop. Just follow the package directions. Typically, it is a one to two ratio of quinoa to water. Bring it to a boil, then simmer until the water is absorbed. You can warm the black beans in a separate small pot or in the microwave.
Is This Recipe Good For Meal Prep?
Yes, it’s great for meal prep. Prepare the quinoa and pico de gallo ahead of time and store them in separate containers in the fridge for up to three days. This makes assembling your breakfast bowls in the morning super quick and easy.
Can I Use A Different Grain?
Absolutely. This is one of those flexible breakfast ideas. Brown rice, farro, or even couscous would work well as a base. Just cook your grain of choice according to its specific instructions and you’ll be all set.
What Other Toppings Would Be Good?
Feel free to get creative with your toppings! Some other great healthy food ideas include adding corn, crumbled feta or cotija cheese, a dollop of plain Greek yogurt, or some toasted seeds for crunch. A few dashes of your favorite hot sauce would be great too.
Flavorful Quinoa Breakfast Bowl
Start your day with a satisfying and colorful quinoa breakfast bowl. Packed with fluffy quinoa, seasoned black beans, fresh pico de gallo, creamy avocado, and a perfectly fried egg, this wholesome meal is both easy to make and wonderfully flavorful.
Requirements
Ingredients
Instructions
- In an Instant Pot, combine 1 cup quinoa and 1 cup water. Place a trivet on top and add cooked black beans in an ovenproof container to warm. Sprinkle with a little sea salt.
- Close the Instant Pot, set to high pressure for 1 minute, then allow natural release.
- While quinoa cooks, prepare pico de gallo: chop tomatoes, white onion, cilantro, and jalapeños (deseed for less heat).
- Combine chopped ingredients in a small bowl, add 2 tablespoons fresh lime juice and a pinch of sea salt. Mix well.
- Fry eggs to your preference (sunny side up or scrambled work well).
- Peel and slice 1/2 avocado.
- Divide cooked quinoa and warmed black beans between two bowls.
- Top each bowl with pico de gallo, avocado slices, and a fried egg. Drizzle with spicy salsa and enjoy.
Notes
If you have any leftovers, storing them properly is important to keep everything fresh. The best way to do this is to store each component separately in airtight containers in the refrigerator.
Keep the cooked quinoa and black beans in one container. The pico de gallo should be in its own container; it will stay fresh for a couple of days. The avocado is best prepared fresh, as it will brown over time.
When you are ready to eat, just reheat the quinoa and beans, assemble your bowl with the cold pico de gallo, and top it with a freshly cooked egg and sliced avocado. It’s one of the best simple breakfast ideas for a quick meal later.
Want to mix things up? There are so many ways to customize these bowls. Try adding some corn to the black beans for a little sweetness. Sautéed bell peppers and mushrooms would also be a delicious addition. For some extra crunch, sprinkle some toasted pumpkin seeds on top.
If you are not a fan of quinoa, you could use brown rice or even cauliflower rice for a lower carb option. This recipe is a great starting point for many other healthy food ideas. Don’t be afraid to experiment and find your favorite combination.
You could also add a sprinkle of cotija cheese or a dollop of Greek yogurt for extra creaminess. A little bit of extra protein and flavor never hurts, right? The possibilities are really endless here.
Nutrition
Calories
Sugar
Fat
Carbs
