Name: Perfect Avocado and Poached Egg Quinoa Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup quinoa (cooked (make sure it's hot!)); 1 teaspoon olive oil; 1/2 teaspoon dark balsamic vinegar; 1/4 teaspoon kosher salt; 1 cup grape tomatoes (cut in half); 7 1/2 ounces chickpeas (canned, no salt added, drained and rinsed); 2 large eggs (poached); 1/4 cup parsley leaves (fresh)

If you’re looking for a nourishing and satisfying meal that’s perfect for breakfast, lunch, or dinner, the Perfect Avocado and Poached Egg Quinoa Bowl is your answer. This delightful bowl combines the creamy richness of avocado with the protein-packed goodness of poached eggs and quinoa, making it a wholesome choice. Each bite is a delicious medley of flavors and textures, from the tender quinoa to the vibrant grape tomatoes and crunchy chickpeas. Plus, it’s easy to whip up, ensuring you can enjoy a healthy meal any day of the week. Let’s dive in!

Reasons to Love Perfect Avocado and Poached Egg Quinoa Bowl

There are countless reasons to adore this quinoa bowl. Here are just a few:

Nutritious Ingredients: Packed with protein, healthy fats, and vitamins.
Quick and Easy: Perfect for a busy weekday breakfast or a leisurely weekend brunch.
Versatile: Enjoy it warm or cold, and customize it to your liking.
Satisfying: The combination of quinoa, eggs, and avocado keeps you full longer.
Visually Appealing: A colorful dish that’s as beautiful as it is delicious.

What to Buy

Gather these ingredients to create your Perfect Avocado and Poached Egg Quinoa Bowl:

1 cup quinoa, cooked (make sure it’s hot!)
1 teaspoon olive oil
1/2 teaspoon dark balsamic vinegar
1/4 teaspoon kosher salt
1 cup grape tomatoes, cut in half
7 1/2 ounces chickpeas (canned, no salt added, drained and rinsed – which is about 1/2 a can)
1/2 avocado (pit removed, peeled, and sliced into strips)
2 large eggs (poached)
1/4 cup parsley leaves, fresh

What’s in the Gear List

To prepare this delicious quinoa bowl, you’ll need the following kitchen gear:

Medium saucepan: To cook your quinoa.
Non-stick skillet: For poaching the eggs.
Mixing bowl: To combine your ingredients.
Serving bowl: To present your quinoa bowl beautifully.
Slotted spoon: For lifting poached eggs from the water.

Cook Perfect Avocado and Poached Egg Quinoa Bowl Like This

Follow these simple steps to create your Perfect Avocado and Poached Egg Quinoa Bowl:

Step 1: Cook the Quinoa

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Fluff with a fork and keep warm.

Step 2: Prepare the Chickpeas and Tomatoes

In a mixing bowl, combine the drained and rinsed chickpeas, halved grape tomatoes, olive oil, dark balsamic vinegar, and kosher salt. Toss gently to coat the veggies evenly.

Step 3: Poach the Eggs

Bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes, until the whites are set but the yolks are still runny. For a detailed guide on poaching eggs, check out our post How to Make Perfect Poached Eggs.

Step 4: Assemble Your Bowl

In a serving bowl, add a generous scoop of hot quinoa. Top with the chickpea and tomato mixture, followed by the sliced avocado. Finally, place the poached eggs on top.

Step 5: Garnish and Serve

Sprinkle fresh parsley leaves over the bowl for a burst of color and flavor. Serve immediately and enjoy the delightful combination of textures and tastes.

Make It Your Way

The beauty of the Perfect Avocado and Poached Egg Quinoa Bowl is its versatility. Here are some ways to customize it to your taste:

Add leafy greens like spinach or arugula for extra nutrients.
Include feta or goat cheese for a creamy tang.
Swap chickpeas for black beans or lentils.
Use different herbs like cilantro or basil for a flavor twist.
Top with hot sauce or a sprinkle of chili flakes for some heat.

Testing Timeline

Here’s a quick timeline for making your Perfect Avocado and Poached Egg Quinoa Bowl:

Quinoa cooking time: 15 minutes
Chickpea and tomato prep: 5 minutes
Poaching eggs: 4 minutes
Assembly: 2 minutes
Total time: Approximately 26 minutes

Best Ways to Store

If you have leftovers or want to prepare your bowl in advance, here’s how to store it properly:

Refrigerate: Store in an airtight container for up to 3 days.
Keep components separate: Store quinoa, chickpea mixture, avocado, and eggs separately to maintain freshness.
Reheat: Warm quinoa and chickpeas before serving, but avoid reheating the poached eggs.

Frequently Asked Questions

Can I make this quinoa bowl vegan?

Absolutely! Simply omit the poached eggs and replace them with a plant-based protein such as tofu or additional chickpeas.

What can I use instead of quinoa?

Feel free to substitute quinoa with brown rice, farro, or even cauliflower rice for a low-carb option.

How do I achieve the perfect poached egg consistency?

For perfectly poached eggs, use fresh eggs, keep the water at a gentle simmer, and avoid boiling to prevent the whites from breaking apart.

Can I prepare this bowl ahead of time?

Yes, you can prepare the quinoa and chickpea mixture ahead of time. Just add the avocado and poached eggs fresh when you’re ready to serve.

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See You at the Table

We hope you enjoy making and savoring your Perfect Avocado and Poached Egg Quinoa Bowl. It’s a delightful dish that’s not only good for you, but it’s also incredibly satisfying. With its vibrant colors and fresh ingredients, this bowl is sure to become a favorite in your meal rotation. Happy cooking and see you at the table!