Peruvian
Peruvian Quinoa Breakfast Bowl
Start your day with this nutritious and delicious Peruvian quinoa breakfast bowl, topped with avocados, tomatoes, and a hint of lime. It's easy to prepare and packed with flavor!
Total Time25 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
11
Protein
45
Carbs
15
Fat
10
Fiber
0g
Sodium
Ingredients
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1/2 cup corn (canned or cooked)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Optional: 1/4 cup feta cheese, crumbled
Instructions
- 1Rinse the quinoa under cold water using a fine mesh strainer to remove its natural bitterness.
- 2In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
- 3Once boiling, reduce heat to low, cover the pot, and simmer for about 15 minutes or until all the water is absorbed.
- 4Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork.
- 5In a large bowl, combine cooked quinoa, diced avocado, diced tomato, corn, and chopped cilantro.
- 6Drizzle with lime juice and season with salt and pepper to taste. Toss gently to combine all ingredients.
- 7Serve fresh, topped with crumbled feta cheese if desired.
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