Description
A flavorful gluten-free breakfast bowl with a spicy kick.
Ingredients
Scale
- 1 cup cooked quinoa
- 2 eggs
- 1/2 avocado, sliced
- 1/4 cup black beans, rinsed
- 1/4 cup corn kernels
- 1 tbsp olive oil
- 1 tsp hot sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add eggs and scramble until fully cooked.
- Mix quinoa, black beans, and corn in a bowl.
- Top with scrambled eggs and avocado slices.
- Drizzle hot sauce and garnish with cilantro.
- Season with salt and pepper.
Notes
- Use pre-cooked quinoa for faster prep.
- Adjust hot sauce to your spice preference.
- Add cheese if not dairy-free.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 185mg