Cilantro Lime Quinoa Bowl
This cilantro lime breakfast quinoa bowl is packed full of nutrient and protein dense ingredients like quinoa, black beans, egg, avocado and pepitas. Then it’s topped with a creamy, tangy, bright cilantro cream sauce and bright pops of flavor from pickled onions, cilantro and lime. No gluten or dairy, and full of flavor and nutrition to start your day!
Ingredients
For the bowl contents:
- 1 cup cooked quinoa
- ½ cup black beans
- 2 eggs
- ¼ cup pepitas
For the sauce:
- 1 cup dairy free yogurt
- 2 tablespoon chopped cilantro
- 2 tablespoon lime juice
- 1 teaspoon salt
For the pickled onions:
- ½ red onion, sliced
- ½ cup white vinegar
- 1 cup water
- 2 tablespoon sugar
For the toppings:
- sliced avocado
- chopped cilantro
- lime wedges
- sliced green onion
Instructions
- First, prepare the quinoa according to your packaging instructions.
- Prepare your eggs as you like best. Hard boiled or over easy work beautifully here.
- Now to pickle your onions: In a small saucepan, add the vinegar, water and sugar and heat over low-medium heat. Heat until it starts to simmer. Remove from the heat, and add in the onions. Allow them to sit in the vinegar mixture for about 15 minutes until they have a nice pink color to them and have softened. Allow to cool.
- In a food processor, add your yogurt or sour cream, cilantro, salt and lime juice and blend until smooth.
- Warm up the black beans, either on the stovetop or in the microwave.
- Lastly: it’s time to assemble. Assemble the quinoa bowls with quinoa, black beans, egg, pepitas and toppings of choice: cilantro, avocado, and lime wedges.
- Drizzle the cilantro cream sauce on top, squeeze fresh lime juice on top, and enjoy!