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Savory Quinoa With Sweet Potatoes Makes a Better Breakfast Bowl

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Quinoa has made the successful transition from fad food to pantry staple for good reason. (Though it's hard to call something a fad when it's been an Andean mainstay for thousands of years.) A complete protein that's packed with nutrients, it tastes great and has lots of uses. If you've been enjoying quinoa only for lunch or dinner, then you've been missing out—using RiceSelect quinoa, you can construct a breakfast bowl that's both flavorful and satisfying.

Quinoa (technically a seed, not a grain) cooks up quicker than most grains, making it perfect for busy mornings. Poach the eggs while the quinoa simmers with some diced sweet potato, and you've got yourself a satisfying meal that won't leave you snacking. If mornings find you more bleary-eyed than bushy-tailed, you can make these energy-boosting bowls ahead of time—even the poached eggs. Pop the bowl in the microwave to take the chill off, top with some fresh avocado, and start the day on the right foot.

It's a simple combination, and the whole is greater than the sum of its parts. Nutty, chewy quinoa makes an ideal match for sweet potato, wilted greens, and creamy poached egg and avocado. Plus, it's endlessly adaptable. In the winter, throw in leftover roasted vegetables; in the summer, toss in chopped heirloom tomato. Finish it with a runny fried egg, or a soft-boiled one, or no egg at all (though, really, the egg makes it extra luscious).

You can use red or white quinoa here, though we particularly enjoy the toothsome bite of RiceSelect red quinoa as a base for the luscious egg and avocado. We call this a breakfast bowl, but truthfully, it's great any time of day.

Savory Quinoa Breakfast Bowl

Serious Eats

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Active Time: 25 minutes
Total Time: 25 minutes
Yield: Serves 4

Special Equipment: Fine-mesh strainer

Ingredients:
½ teaspoon salt, plus more for seasoning
1 cup (188 grams) RiceSelect red quinoa
1 medium sweet potato (7 to 8 ounces), cubed
4 large eggs
1 cup tightly packed baby spinach or arugula (1 ounce; 28g)
1 avocado, sliced

Directions:
1. In a medium saucepan, combine 2 cups (480ml) water with salt and bring to a boil. Stir in quinoa and sweet potato, cover, and reduce heat. Simmer for 15 minutes or until liquid is absorbed. Remove from heat and let rest for 5 minutes. Season with salt to taste.
2. Meanwhile, bring a medium pot of water to just a simmer and poach eggs.
3. Fluff quinoa with a fork and stir in greens until just wilted. Divide between 4 bowls and top each with a poached egg and sliced avocado.

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