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
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