Welp, I did it again. I just had to make a breakfast dish made with quinoa. I find it weird that I actually crave quinoa, but it is true. And trust me, I am totally not complaining. Generally I stick with eating quinoa for lunch or dinner, but on occasion, I love centering my breakfast around this powerful grain. After all, savory breakfasts are some of my favorites!
Mexican Breakfast Quinoa
1/3 cup dry quinoa
1/2 avocado (divided)
1/3 cup salsa
1/8 tsp cumin
cayenne pepper, to taste
black pepper, to taste
nutritional yeast, optional
hot sauce or sriracha sauce, optional
1. Cook quinoa according to package directions.
2. Once the quinoa is cooked, stir in half of the avocado (this will end up being 1/4 of the whole avocado), salsa, cumin, cayenne pepper, and black pepper. Cook the quinoa over medium-low heat for approximately 3 minutes, or until the avocado is warm.
3. While the quinoa/avocado/salsa mixture is being heated, cook one egg sunny-side up.
4. Spoon the quinoa mixture onto a plate, top with nutritional yeast, half of the avocado (sliced), and the sunny-side up egg. If desired, top the Mexican Breakfast Quinoa with hot sauce or sriracha sauce.
Serve the Mexican Breakfast Quinoa with your favorite sweet fruit to balance out the spiciness of this savory breakfast dish.
I chose to serve mine alongside a Cutie mandarin orange (am I the only one who cannot get enough of these?).
Oh, and I should mention…it is a requirement to cut into the yolk of your sunny-side egg and break it so that the dippy part of the egg can be incorporated into the quinoa. I mean, let’s face it…that is one of the best parts!
If you have never eaten a savory breakfast before then you really must give this recipe a try. Or, if savory breakfasts are not your thing, try this for lunch or dinner!