Morning Avocado Quinoa Bowl
Morning Avocado Quinoa Bowl layers nutty red quinoa with soft-scrambled eggs, creamy avocado, and a pop of salty feta for a balanced bite in every spoonful. It’s light yet satisfying, ideal for a weekday breakfast or a post-workout brunch when you want something fresh, simple, and protein-forward.
- Prep5 mins
- Cook20 mins
- Serves2
- DifficultyEasy
- 1
Combine water and quinoa in a rice cooker; cook until the quinoa is tender, about 15 minutes.
- 2
Heat olive oil in a skillet over medium heat and cook the eggs to your preferred doneness; season with seasoned salt and pepper.
- 3
Mix the quinoa and eggs in a bowl; top with avocado and feta cheese.
- Calories 435.58 kcal High
- Protein 17.02 g Good Source
- Carbs 32.51 g Moderate
- Total Fat 27.91 g High
- Saturated Fat 6.62 g High
- Trans Fat 0.03 g High
- Cholesterol 243.45 mg High
- Sodium 246.58 mg Moderate
- Fiber 10.3 g Good Source
- Sugar 3.49 g Moderate
- Added Sugar 2.5 g Moderate
- Calcium 113.43 mg Low Source
- Iron 3.01 mg Moderate
- Potassium 647.72 mg Moderate
- Vitamin A 91.61 mcg_rae Moderate
- Vitamin C 10.28 mg Moderate
- Vitamin D 1.82 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
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