Herbed Quinoa Breakfast Bowls with Avocado & Soft-Boiled Eggs

Name: Herbed Quinoa Breakfast Bowls with Avocado & Soft-Boiled Eggs
Yield: Makes 4 servings
Ingredients: 1 small green onion, finely chopped; 2 tbsp finely chopped fresh cilantro; 2 cups (475 ml) water; 4 large eggs; 1 cup (170 g) quinoa; 1 tsp kosher salt, plus more as needed; Toasted pepitas for garnish, optional; 1 avocado, pitted, peeled, and thinly sliced; 4 cups (270 g) chopped baby kale, arugula, and/or mixed greens; 4 cups (270 g) chopped baby kale, arugula, and/or mixed greens; Freshly ground pepper; Dijon Vinaigrette; 2 tbsp finely chopped fresh mint

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Packed with protein from the quinoa and egg and topped with vitamin-rich greens, herbs, and avocado, this savory power breakfast has it all. Feel free to experiment with grains like farro or brown rice, or try other seasonal vegetable combinations, like asparagus and sautéed mushrooms.

Ingredients

1 cup (170 g) quinoa
1 tsp kosher salt, plus more as needed

Breakfast
Vegetarian
Brunch
Gluten-free

Method

In a saucepan, combine the quinoa, salt, and water. Place over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes. Fluff the quinoa and set aside until cooled.

Bring a large saucepan of water to a boil over medium-high heat. Gently lower the eggs into the water and cook for exactly 7 minutes for soft-boiled eggs.