Mexican Quinoa Breakfast Bowl
This delicious Mexican Quinoa Breakfast Bowl is full of flavor and very nourishing. Quinoa and tofu cooked with Mexican flavors, topped with creamy avocado, corn, and tomatoes.
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Servings: 4 People
Calories: 315kcal
Equipment
Ingredients
- 1 cup quinoa rinsed and drained
- 1 tablespoon coconut oil
- 1/4 cup onion finely chopped
- 2 garlic cloves minced
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- 1 1/2 cup water
- 1/2 teaspoon salt
- 1/4 cup cilantro chopped
- Scrambled Tofu Breakfast Recipe (click link for recipe)
- 1 cup cherry tomatoes halves
- 1 avocado chopped
- 1 cup corn kernels
- jalapeno slices lime slices and chopped cilantro (for garnish)
Instructions
- Heat oil in a small pot over medium-high heat, add onion and garlic and cook until soft, about 3 minutes stirring constantly. Add tomato sauce, cumin, quinoa, water, and salt.
- Bring to boil, cover pot and reduce to simmer for 15-20 minutes. Turn off heat and allow to sit for 10 minutes. Stir in cilantro and fluff with a fork. While the quinoa is cooking, prepare the tofu.
- To serve divide quinoa into 4 bowls, top with scrambled tofu, cherry tomatoes, avocado, and corn. Garnish with jalapeno slices, lime slice and cilantro. Serve immediately!
Nutrition
Calories: 315kcal | Carbohydrates: 42g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 536mg | Potassium: 740mg | Fiber: 8g | Sugar: 5g | Vitamin A: 484IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 3mg