Make this satisfying avocado egg quinoa bowl for a quick, nutritious lunch or dinner. It combines complex carbohydrates, protein, and healthy fats for sustained energy.
Author:rosasterling
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:2 servings 1x
Category:Lunch
Method:Stovetop Assembly
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup dry quinoa
2 cups water or vegetable broth
2 large eggs
1 ripe avocado, sliced or diced
1 cup mixed greens (spinach or kale)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
For the Lemon Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
Salt and black pepper to taste
Instructions
Cook the quinoa: Rinse the quinoa well. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the eggs: Cook the eggs to your preference (poached, fried, or soft-boiled work well). Set aside.
Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper.
Assemble the bowls: Divide the cooked quinoa among serving bowls. Top the quinoa with mixed greens.
Add toppings: Arrange the sliced avocado, cherry tomatoes, and red onion over the greens. Place one cooked egg on top of each bowl.
Dress and serve: Drizzle the lemon vinaigrette evenly over the bowls just before serving.
Notes
For make ahead quinoa meal prep, cook the quinoa and vinaigrette up to three days in advance. Store separately. Cook the eggs fresh for the best texture.
If you want a creamier avocado dressing for grains, mash half the avocado with the vinaigrette ingredients instead of slicing it.
Add shredded carrots or bell peppers for more vibrant vegetable quinoa bowls.