Savory Mexican Breakfast Quinoa Bowl
This Mexican savory breakfast quinoa bowl recipe is so easy and delicious! It's vegan, gluten-free and perfect for meal prep breakfast. It is a breakfast high in protein, great in flavor, and takes less than 30-minutes to cook and put together.
Servings: 4 people
Calories: 377kcal
Ingredients
- 2 Cups Quinoa uncooked
- ¼ teaspoon Salt
- 1 Cup Black Beans rinsed and drained
- ¼ Cup Pico de Gallo
- 1 Cup Arugula washed thoroughly
Instructions
- Place dry quinoa in a strainer and rinse thoroughly with water.
- In a small pot on the stove, add the rinsed quinoa, water and salt.
- Bring to a boil, then immediately turn down to simmer and place the lid on.
- Simmer for 20-minutes.
- Turn off heat after 20-minutes and remove the pot from the heat. Let sit for 5-minutes.
- Using a fork, fluff the quinoa by scraping it gently from the sides and bottom.
- Put together each breakfast bowl: place arugula and quinoa on the bottom. Top with ¼ cup black beans, a spoonful of pico de gallo and a dash of hot sauce if desired.
Notes
For quinoa, pair 1 cup of quinoa to 2 cups water. Another option is to use vegetable stock. That will infuse more flavor into the quinoa.
Nutrition
Calories: 377kcal | Carbohydrates: 67g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 650mg | Fiber: 10g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 5mg