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Avocado Egg Quinoa Power Bowl

A close-up overhead view of an avocado egg quinoa bowl topped with sliced avocado, soft-boiled eggs, and a creamy white dressing.
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Make this protein packed lunch bowl using quinoa, fresh avocado, and perfectly cooked eggs. It is a quick, nutritious grain bowl for any meal.

Ingredients

Scale
  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 2 large eggs
  • 1 ripe avocado, diced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon tahini
  • 1 teaspoon olive oil
  • 1/2 teaspoon Dijon mustard
  • Pinch of salt
  • Pinch of black pepper
  • Optional: 1/4 cup chopped cilantro or green onion for garnish

Instructions

  1. Rinse the quinoa under cold water using a fine-mesh sieve.
  2. Combine the rinsed quinoa and water or broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. While the quinoa cooks, prepare your eggs. You can soft boil, hard boil, poach, or fry them according to your preference. For boiling, place eggs in a pot, cover with cold water, bring to a boil, then remove from heat, cover, and let stand for 7-10 minutes for hard-boiled. Cool immediately in ice water, peel, and slice.
  4. Prepare the simple dressing: In a small bowl, whisk together the lemon juice, tahini, olive oil, Dijon mustard, salt, and pepper until smooth. Add a teaspoon of water if the dressing is too thick.
  5. Assemble your avocado egg quinoa bowl. Divide the cooked quinoa between two bowls.
  6. Top each bowl with half of the diced avocado and the sliced eggs.
  7. Drizzle the lemon-tahini dressing evenly over the bowls.
  8. Garnish with cilantro or green onion, if using. Serve immediately for a balanced meal prep quinoa bowl.

Notes

  • For meal prep quinoa bowls, cook the quinoa and eggs ahead of time. Store separately and assemble just before eating to keep the avocado fresh.
  • If you prefer a different flavor profile, substitute the lemon-tahini dressing with a drizzle of sriracha mayo or a splash of quality balsamic vinegar.
  • To boost the protein, add 1/2 cup of black beans or chickpeas to the quinoa base.

Nutrition

Find it online: https://cookingzenith.com/avocado-egg-quinoa-bowl-recipe/