Mexican Quinoa Breakfast Bowl

Mexican Quinoa Breakfast Bowl is a gluten free and lacto ovo vegetarian morn meal. One portion of this dish contains approximately 17g of protein, 16g of fat, and a total of 391 calories. This recipe serves 1. For $1.76 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. 875 people were glad they tried this recipe. Head to the store and pick up avocado, juice of lime, radishes, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. Similar recipes include Quinoa Breakfast Bowl, Taco Wannabe Mexican Breakfast Bowl, and Mexican Breakfast Bowl with Spiralized Potatoes.

Servings: 1

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/4 small avocado, sliced

2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish

3 tablespoons 2 percent Greek yogurt

Juice of 1/2 lime

Kosher salt

1 tablespoon pepitas (pumpkin seeds)

1/3 cup red quinoa, rinsed well

2 radishes, cut into thin matchsticks

3 tablespoons salsa

Equipment:

sauce pan

whisk

bowl

Cooking instruction summary:

Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature). Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

 

Step by step:


1. Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.

2. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).

3. Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.

4. Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows.

5. Garnish with cilantro. Then take a photo!


Nutrition Information:

Quickview
390k Calories
17g Protein
15g Total Fat
48g Carbs
29% Health Score
Limit These
Calories
390k
20%

Fat
15g
25%

  Saturated Fat
2g
15%

Carbohydrates
48g
16%

  Sugar
4g
5%

Cholesterol
2mg
1%

Sodium
559mg
24%

Get Enough Of These
Protein
17g
35%

Manganese
1mg
87%

Magnesium
199mg
50%

Phosphorus
489mg
49%

Folate
159µg
40%

Fiber
9g
36%

Copper
0.61mg
31%

Vitamin B6
0.54mg
27%

Potassium
884mg
25%

Vitamin B2
0.41mg
24%

Iron
4mg
22%

Vitamin E
3mg
22%

Zinc
3mg
21%

Vitamin B1
0.3mg
20%

Selenium
10µg
15%

Vitamin K
16µg
15%

Vitamin B5
1mg
15%

Vitamin B3
2mg
15%

Vitamin C
12mg
15%

Calcium
105mg
11%

Vitamin A
377IU
8%

Vitamin B12
0.34µg
6%

covered percent of daily need
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