Quinoa Breakfast Bowl with Avocado

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 large avocado
• 1 cup cherry tomatoes
• 1 medium lemon
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh cilantro
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Rinse 1 cup of quinoa under cold water in a fine mesh strainer to remove bitterness.

2. 2

   In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.

4. 4

   While the quinoa cooks, prepare the toppings. Slice the large avocado in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork.

5. 5

   Halve the cherry tomatoes and set aside. Chop the fresh cilantro.

6. 6

   Once the quinoa is done, remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

7. 7

   In a large mixing bowl, combine the fluffed quinoa with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well.

8. 8

   To serve, divide the quinoa mixture into two bowls. Top each bowl with mashed avocado, halved cherry tomatoes, and chopped cilantro.

9. 9

   Squeeze the juice of 1 medium lemon over the bowls and sprinkle with red pepper flakes for added flavor.

10. 10

    Enjoy your nutritious quinoa breakfast bowl warm or at room temperature.