Southwestern Quinoa and Egg Breakfast Bowl

Southwestern Quinoa and Egg Breakfast Bowl

Recommended by UHC Cardiac Rehab

Courtesy of

Quinoa is a good source of protein and fiber, so enjoying this whole grain at breakfast is a nutritious way to start the day.


  • 1/4 cup uncooked quinoa, rinsed and drained
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no-salt-added frozen corn, thawed
  • 1/2 medium avocado, pitted and diced
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh cilantro (optional)
  • Cooking spray
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • Red hot-pepper sauce to taste (optional)


  1. Cook the quinoa according to the package directions. Remove from the heat.
  2. Spoon the quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro.
  3. Lightly spray a large skillet with cooking spray. Crack the eggs into the skillet. Sprinkle the salt and pepper over the eggs. Cook, uncovered, over medium-high heat for 3 to 4 minutes, or until the egg whites are set but the yolks are still runny. Using a spatula, carefully transfer one egg sunny side up into each of the bowls. Sprinkle with the hot sauce.

Nutrition per serving

  • Calories: 244
  • Fat: 10.0g
  • Cholesterol: 186mg
  • Sodium: 154mg
  • Carbohydrates: 29g
  • Protein: 12g

Makes 4 servings

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