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Quinoa Breakfast Bowl

Cook your quinoa in advance to make this meal quick and easy!
Course Breakfast
Cuisine American
Keyword easy breakfast recipe, gluten-free recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1 serving
Author Linda Spiker


  • 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


  1. To make this meal quicker, cook quinoa in advance and keep in fridge till needed.
  2. Dice avocado and slice tomato. Set aside
  3. Place a pan on med/high heat, add enough butter or ghee to coat the bottom of the pan.
  4. Add prosciutto to one side of the pan, add an egg to the center and precooked quinoa to the other side of pan.
  5. As egg cooks, gently move quinoa around with a spatula to evenly heat. (lower heat if necessary)
  6. Turn prosciutto over when first side is crispy.
  7. When egg whites are cooked but yolk is runny, add quinoa to a bowl, surround with the prosciutto, egg, tomato and avocado.
  8. Sprinkle with sea salt and freshly ground pepper. Serve.