Savory Quinoa Breakfast Bowls with Avocado and Spicy Mango Salsa
Kickstart your day with these savory quinoa breakfast bowls topped with avocado and spicy mango salsa. A nutritious, vibrant breakfast awaits!
Recipe Overview
Kickstart your day with these savory quinoa breakfast bowls topped with avocado and spicy mango salsa. A nutritious, vibrant breakfast awaits!
Ingredients
- • * quinoa: 1 cup
- • * water: 2 cups
- • * salt: 1/2 teaspoon
- • * ripe avocados: 2, sliced
- • * mango: 1, diced
- • * red onion: 1/4 cup, finely chopped
- • * jalapeño: 1, seeded and minced
- • * lime: 1, juiced
- • * fresh cilantro: 1/4 cup, chopped
- • * olive oil: 2 tablespoons
- • * ground cumin: 1 teaspoon
- • * black beans: 1 cup, cooked
- • * cherry tomatoes: 1 cup, halved
- • * feta cheese: 1/2 cup, crumbled
- • * black pepper: to taste
Instructions
- 1 Rinse the quinoa under cold water to remove its natural coating, which can taste bitter. This step is crucial for achieving a clean, delicate flavor in your breakfast bowl.
- 2 In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3 While the quinoa is cooking, prepare the spicy mango salsa. In a mixing bowl, combine the diced mango, red onion, jalapeño, and lime juice. Stir in the chopped cilantro and set aside to let the flavors meld.
- 4 Once the quinoa has cooked, fluff it with a fork and add the olive oil, ground cumin, and black beans. Stir well to incorporate the spices and beans evenly.
- 5 To assemble the bowls, divide the quinoa mixture among four bowls. Top each with sliced avocado, cherry tomatoes, and a generous scoop of spicy mango salsa.
- 6 Finish with a sprinkle of crumbled feta cheese and a dash of black pepper. Serve immediately, allowing the vibrant flavors to shine.
Serving Suggestions
- • For an extra layer of flavor, consider adding a dollop of Greek yogurt or a poached egg on top of the quinoa bowl. The creamy texture of the yogurt or egg will complement the heat of the spicy mango salsa beautifully. If you're hosting a brunch, present these bowls with a side of freshly baked whole-grain bread or crispy tortilla chips to scoop up the luscious avocado and salsa. As for beverages, a cold glass of freshly squeezed orange juice or a warm cup of spiced chai tea will enhance the tropical notes of the mango salsa. The citrusy aroma of the juice or the cozy spices of the chai can elevate the overall breakfast experience, making it both refreshing and comforting.
Storage Tips
If you have any leftovers, store the quinoa mixture separately from the avocado and salsa to keep everything fresh. The quinoa can be refrigerated in an airtight container for up to 3 days. To reheat, simply microwave it for 2 minutes or until warmed through, stirring halfway to ensure even heating. The salsa can be stored in the fridge for a day but is best enjoyed fresh to maintain its crisp texture. If you plan to make this recipe ahead, prepare the quinoa and salsa in advance, and slice the avocado just before serving to prevent browning. If you want to freeze the quinoa, allow it to cool completely before transferring it to a freezer-safe container. It will last for up to 2 months. Thaw overnight in the fridge before reheating.
