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Quinoa & Egg Breakfast Bowls
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Description
Cilantro-lime quinoa topped with goat cheese, green onion, Greek yogurt and a poached egg.
Ingredients
- ½ cups Quinoa, Uncooked
- ¼ cups Cilantro, Chopped
- ½ whole Lime, Juiced
- ¼ teaspoons Cumin
- Salt To Taste
- Pepper To Taste
- 2 whole Eggs
- 1 ounce, weight Goat Cheese
- 2 whole Green Onions, Chopped
- 1 Tablespoon Greek Yogurt
- Hot Sauce
Preparation
Cook quinoa according to package directions.
Pour cooked quinoa in bowl. Stir in cilantro, lime juice, cumin, salt and pepper.
Meanwhile, heat about 3 cups of water in a pot until almost boiling. Carefully crack in the two eggs in separate areas of the pot and cook until the whites are solid. Remove with a slotted spoon.
Divide cilantro lime quinoa evenly into two bowls. Top each bowl with a poached egg, goat cheese, green onions, Greek yogurt, and hot sauce. Enjoy!
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