Breakfast, they say it’s the most important meal of the day. I am not so sure that is true. I think every meal is important. But I can say that for me, a good breakfast sets the tone for healthy eating the rest of the day.
I like to keep my breakfast simple, like this Simple Quinoa Breakfast Bowl.
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The Quinoa, Prosciutto and Egg:
I like to cook a batch of quinoa at the beginning of the week and pull it out as needed all week long for breakfasts, salads, side dishes, whatever. For this breakfast, I reheat the quinoa in the same pan I cook the prosciutto and egg in for easy clean up. Prosciutto tastes like bacon but because it doesn’t require cooking it is perfect for a quick breakfast. And that egg…well it’s sunny side up with a crispy bottom!
The Simple Additions:
We place the quinoa, egg and prosciutto in a bowl alongside diced avocado and sliced tomatoes. Quick, easy, well rounded and delicious. It doesn’t get better than that!
The Recipe: Simple Quinoa Breakfast Bowl
This recipe is gluten free.
- 1/2 cup cooked quinoa follow package instructions
- 1/2 a ripe avocado peeled and diced
- One small tomato sliced
- 2 slices prosciutto
- 1 egg
- Butter or ghee
- sea salt pepper
To make this meal quicker, cook quinoa in advance and keep in fridge till needed.
Dice avocado and slice tomato. Set aside
Place a pan on med/high heat, add enough butter or ghee to coat the bottom of the pan.
Add prosciutto to one side of the pan, add an egg to the center and precooked quinoa to the other side of pan.
As egg cooks, gently move quinoa around with a spatula to evenly heat. (lower heat if necessary)
Turn prosciutto over when first side is crispy.
When egg whites are cooked but yolk is runny, add quinoa to a bowl, surround with the prosciutto, egg, tomato and avocado.
Sprinkle with sea salt and freshly ground pepper. Serve.
MAY I PLEASE ASK A FAVOR?
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