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Photo of Southwestern quinoa breakfast brunch bowl by Zen of Slow Cooking by WW

Southwestern quinoa breakfast brunch bowl by Zen of Slow Cooking

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy
Start your day with this savory Southwestern breakfast or brunch bowl. Quinoa is high in protein and fiber, gluten-free, and a great base for poached or sunny-side up eggs. Serve with optional hot sauce and lime wedges.

Ingredients

Uncooked quinoa

2 cup(s)

Water

4 cup(s), but varies by preparation method (see specific amounts in instructions below)

Zen of Slow Cooking Southwest fiesta multi-cooker spice blend

1 packet(s)

Avocado

2 medium, sliced

Egg

6 large egg(s), poached or cooked sunny-side up

Instructions

  1. To make this in a pressure cooker, add quinoa, 2 1/4 cups water, and Southwest Fiesta spice blend to pressure cooker. Stir, secure cooker lid, seal pressure valve, and cook on Manual/Pressure for 1 minute. Leave to Natural Pressure Release for 10 minutes. Remove lid and fluff quinoa with a fork. Divide between 6 bowls and serve each topped with an egg and 1/6th of avocado. Serving size: 1 bowl
  2. To make this in a slow cooker, add quinoa, 3 cups water, and Southwest Fiesta spice blend to slow cooker. Stir, cover, and cook for 2 1/2 hours on low. Remove lid and fluff quinoa with a fork. Divide between 6 bowls and serve each topped with an egg and 1/6th of avocado. Serving size: 1 bowl
  3. To make this on your stove, add quinoa, 4 cups of water, and Southwest Fiesta spice blend to a medium saucepan. Stir and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until all liquid has been absorbed, about 12 minutes. Fluff quinoa with a fork. Divide between 6 bowls and serve each topped with an egg and 1/6th of avocado. Serving size: 1 bowl

Notes

Recipe and photo by Zen of Slow Cooking. The recipe has been modified slightly and reprinted by WW with permission.

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