Quinoa, Tepary Bean and Egg Breakfast Bowl

tepary beans, egg, avocado, quinoa, zucchini, in a red fiesta platter
Prep Time: 5 minutes
Cook Time: 15 minutes
Power Breakfast Bowl With Green Quinoa, Tepary Beans, Avocado and Egg
Servings: 1
Author: Jackie Alpers
Start your day with this Tucson Sonoran style power breakfast. It's vegetarian yet high in protein, complex carbs and healthy fats.

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
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