Grain Bowl With Green Quinoa, Tepary Beans and Egg

Name: Grain Bowl With Green Quinoa, Tepary Beans, Avocado and Egg
Ingredients: 1/2 cup dry quinoa; 1/4 cup green salsa; 3/4 cup vegetable or chicken broth; 1 tablespoon fresh or dried chopped cilantro; 1/2 teaspoon chia seeds; 1/2 cup prepared tepary beans; 1/2 of an avocado (sliced); 1 egg; 1 teaspoon butter; 1/2 cup zucchini or summer squash (diced or spiralized); 2 tablespoons chunky pico de gallo salsa

Start your day with this Sonoran style power breakfast. It’s vegetarian yet high in protein, complex carbs and healthy fats.

tepary beans, egg, avocado, quinoa, zucchini, in a red fiesta platter

Grain Bowl With Green Quinoa, Tepary Beans, Avocado and Egg

Author: Jackie Alpers

Serves 1.

Ingredients

½ cup dry quinoa
¼ cup green salsa
¾ cup vegetable or chicken broth
1 tablespoon fresh or dried chopped cilantro
½ teaspoon chia seeds
½ cup prepared tepary beans
½ of an avocado sliced
1 egg
1 teaspoon butter
½ cup zucchini or summer squash diced or spiralized
2 tablespoons chunky pico de gallo salsa

Instructions

Bring broth and salsa to a boil in a medium pot. Add quinoa, reduce heat to medium-low and simmer for 12 minutes or according to package directions.
Remove from heat, stir in cilantro and chia seeds, cover and steam for 5 minutes. In the meantime fry the egg in a teaspoon of butter.
Spoon the quinoa into the bottom of a serving bowl. Arrange the beans, fried egg, avocado slices and chunky salsa on top.

Course Breakfast, Main Course

Cuisine Sonoran, Sonoran Style Mexican, Southwestern

Keyword mexican breakfast, Sonoran breakfast bowl recipe, Sonoran breakfast recipe

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About Jackie Alpers

Portrait of Taste of Tucson Cookbook author in her Mexican tiled kitchen