Rancheros Quinoa Breakfast Bowl

    • Prep Time15 mins
    • Total Time30 mins
    • Makes4 servings
Rancheros Quinoa Breakfast Bowl

Photo: Erik Putz

With quinoa, black beans and egg, this is one seriously protein-packed start to the day.


  • ½ cup quinoa, rinsed

  • 1 ½ tsp canola oil

  • 4 eggs

  • 1 avocado, peeled, pitted and cut into chunks

  • 1 cup cherry tomatoes, halved

  • ½ cup finely shredded old cheddar

  • ½ cup canned black beans, drained and rinsed

Lemon Yogurt Dressing

  • ½ cup plain yogurt

  • 1 tbsp lemon juice

  • 1 tbsp tahini

  • 1 tsp honey

  • Pinch each salt and pepper

  • ⅓ cup pepitas, (optional)


  • Cook quinoa in a medium saucepan, following package directions, 15 to 17 min. Divide quinoa among 4 bowls.

  • Heat oil in a large nonstick frying pan over medium. Crack eggs and cook until whites are set, about 5 min. Divide among bowls with avocado, tomatoes, cheese and beans.

  • Dressing: Whisk yogurt, lemon juice, tahini, honey, salt and pepper in a small bowl. Drizzle over bowls and sprinkle with pepitas before serving.

Nutrition (per serving)

Protein 17g, Carbohydrates 28g, Fat 23g, Fibre 8g, Sodium 255mg.

Make-ahead tip:

Pre-cook a bit batch of quinoa and prep everything except eggs for quick morning assembly.

Photo by Erik Putz.

This article was originally published on Oct 10, 2017