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Southwest Quinoa Breakfast Bowl

Megan Gordon
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Avocado, medium ripe

3/4 cup

Black beans, canned

2 tbsp

Cilantro, fresh leaves

1 tsp

Coriander, ground

3/4 cup

Corn, frozen

2

Garlic cloves

3/4 cup

Grape or cherry tomatoes

1

Shallot, small

1

White onion, diced (about 3/4 cup), small

4

Eggs, large

1 tsp

Honey

1/4 cup

Lemon juice

3/4 cup

Quinoa, red

1

Black pepper, Freshly ground

3/4 tsp

Kosher salt

1/2 tsp

Paprika

5/16 cup

Olive oil, extra virgin

1 tsp

Cumin, ground