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Southwestern Quinoa and Egg Breakfast Bowl


  • ¼ cup uncooked quinoa, rinsed and drained
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup frozen whole-kernel corn, thawed and drained
  • ½ medium avocado, pitted and diced
  • ½ cup fresh cilantro, chopped
  • ¼ cup chopped green onions
  • Cooking spray
  • 4 large eggs
  • 1/8 tsp. salt
  • ¼ tsp. pepper
  • Red hot-pepper sauce (optional)


Prepare quinoa according to package directions. Remove from heat. Fluff with fork.

Divide quinoa among 4 bowls; distribute tomatoes, corn, avocado, cilantro and green onion among the bowls.

Lightly spray large skillet with cooking spray; heat over medium-high heat. Cook each egg sunny-side up for 3-4 minutes, covered. Sprinkle with salt and pepper. Place 1 egg atop each bowl. Sprinkle with hot pepper sauce, as desired.  

4 servings.


About the author

Leslee Blanch

Leslee Blanch is a registered dietitian and group fitness instructor with a passion to promote wellness for individuals and for the community. As a Family and Consumer Sciences associate educator with University of Idaho Extension in Bonneville County, she offers a variety of wellness topics, including nutrition, fitness, and mental/emotional well-being.

Registered Dietitian
Certified Group Fitness Instructor

Family and Consumer Sciences Associate Extension Educator

[email protected]