Description
A vibrant and nutritious Southwest Quinoa Breakfast Bowl featuring a zesty lemon shallot dressing, spiced quinoa with black beans, tomatoes, corn, and fresh cilantro. Topped with creamy avocado slices and optional perfectly cooked soft-boiled eggs, this recipe blends flavors and textures for a wholesome breakfast or brunch option.
Ingredients
Dressing
- 1/4 cup lemon juice
- 1 small shallot, finely minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
Quinoa Bowls
- 1 tablespoon extra virgin olive oil
- 3/4 cup (135g) red quinoa
- 1 small white onion, diced (about 3/4 cup)
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 3/4 cup drained and rinsed canned black beans
- 3/4 cup halved grape or cherry tomatoes (quartered if large)
- 3/4 cup frozen corn, thawed
- 2 tablespoons fresh cilantro leaves, roughly chopped, plus more for garnish
- 1 medium ripe avocado, sliced, for garnish
- 4 to 6 large eggs (optional, 1 per bowl)
Instructions
- Make the dressing: In a small bowl, whisk together the lemon juice and minced shallot. Let rest for 10 minutes to allow flavors to meld. Then slowly whisk in the olive oil, honey, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Use immediately or refrigerate in a jar.
- Cook the quinoa: Heat olive oil in a large saucepan over medium heat. Add quinoa, diced onion, minced garlic, ground cumin, ground coriander, paprika, and kosher salt. Sauté for about 2 minutes until fragrant. Stir in 1 1/2 cups water and bring to a low boil. Cover, reduce heat to low, and cook for 18 to 20 minutes until most water is absorbed. Uncover and fluff quinoa with a fork, then cover and let sit off heat for 10 minutes.
- Prepare the quinoa bowl mixture: In a large bowl, combine rinsed black beans, halved tomatoes, thawed corn, and chopped cilantro. Fold in the cooked quinoa gently until well mixed. Chill if desired or serve immediately.
- Prepare eggs (optional): If using eggs, cook them soft-boiled or sunny-side up according to your preference and tutorial instructions. This adds a rich, creamy topping for each bowl.
- Assemble and serve: Divide the quinoa mixture into 4 bowls. Top each bowl with sliced avocado and sprinkle additional fresh cilantro. Add a cooked egg atop each bowl if using. Drizzle with dressing or serve dressing on the side.
Notes
- The lemon shallot dressing can be made ahead and stored in the fridge for up to 3 days.
- Adjust seasoning in the dressing according to taste; add more honey for sweetness or more lemon juice for brightness.
- Use cooked quinoa leftover or prepared in advance to save time.
- Soft-boiled eggs add protein and creaminess but can be omitted to keep the dish vegan.
- Swap black beans for pinto or kidney beans if preferred.
- Adding a pinch of chili powder or jalapeño can enhance the southwestern flavor profile.
- Serve chilled or at room temperature for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern American
