Mexican Quinoa Breakfast Bowl

  • From Cooking Channel
Total Time:
40 min
15 min
Inactive Prep:
5 min
20 min
1 breakfast bowl


  • 1/3 cup red quinoa, rinsed well
  • Kosher salt
  • 3 tablespoons 2 percent Greek yogurt
  • Juice of 1/2 lime
  • 2 tablespoons fresh cilantro leaves, roughly chopped, plus leaves for garnish
  • 3 tablespoons drained and rinsed canned black beans
  • 3 tablespoons salsa
  • 1/4 small avocado, sliced
  • 2 radishes, cut into thin matchsticks
  • 1 tablespoon pepitas ( pumpkin seeds)


Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).

Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.

Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

Per serving (1 bowl): Calories: 390; Fat: 13 g (Saturated: 2 g); Cholesterol: 5 mg; Sodium: 690 mg; Carbohydrate: 56 g; Fiber: 9 g; Protein: 17 g; Sugar: 6 g