Easy Avocado Egg Quinoa Breakfast Bowl Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Cook the Quinoa

   Cook the 1 box Goya quinoa blend according to package directions, which usually means simmering until the liquid is absorbed and the grains are fluffy. This typically takes about 15 to 20 minutes. Once cooked, let it rest for 5 minutes.

   25 min
2. 02

   Prep Scallions and Avocado

   While the quinoa cooks, thinly slice the 4 scallions. Halve, pit, and dice or slice the 1 avocado, then toss it with the 1 serving lime juice. The lime juice helps prevent browning and adds a nice brightness to the avocado.

   5 min
3. 03

   Cook the Eggs

   Heat a non-stick pan over medium heat. Crack the 4 eggs into the pan and cook them to your liking — sunny-side up or over easy are good choices here, aiming for set whites and still-runny yolks. This usually takes about 2 to 3 minutes per egg.

   5 min
4. 04

   Assemble the Bowls

   Divide the cooked quinoa evenly between two serving bowls. Top each bowl with 2 cooked eggs, half of the prepared avocado, half of the 1/2 cup pico de gallo, and half of the sliced scallions. Serve immediately while everything is warm.

   5 min