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Vibrant Quinoa Breakfast Skillet with Avocado and Tomato Salsa
Kickstart your day with this quinoa breakfast skillet, packed with veggies and topped with an avocado tomato salsa. Clean eating at its finest!
Looking for a nutritious breakfast that’s both quick to prepare and packed with flavor? This Vibrant Quinoa Breakfast Skillet is your answer! High in protein and fiber, quinoa makes a fantastic base for a hearty breakfast, keeping you full and satisfied throughout the morning. Combined with fresh vegetables and topped with a creamy avocado tomato salsa, this dish is a colorful way to start your day.
Why choose this breakfast skillet over your usual cereal or toast? Not only does it boast a diverse array of vitamins and minerals, but it also incorporates healthy fats from the avocado, promoting brain health and boosting energy levels. Plus, the combination of textures and flavors makes each bite a delightful experience. Made with simple, whole food ingredients, this dish is perfect for those who are health-conscious and time-strapped.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your day with this quinoa breakfast skillet, packed with veggies and topped with an avocado tomato salsa. Clean eating at its finest!
Ingredients
- • quinoa: 1/2 cup (uncooked)
- • water: 1 cup
- • olive oil: 1 tablespoon
- • red bell pepper: 1, diced
- • zucchini: 1 small, diced
- • spinach: 1 cup, fresh
- • avocado: 1, diced
- • cherry tomatoes: 1 cup, halved
- • lime juice: 1 tablespoon
- • fresh cilantro: 1/4 cup, chopped
- • cumin: 1/2 teaspoon
- • salt: to taste
- • black pepper: to taste
- • optional: hot sauce or chili flakes for extra heat
Instructions
- 1 Rinse the quinoa under cold water. In a small pot, combine the quinoa and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
- 2 While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and zucchini, sautéing for about 5 minutes until they begin to soften.
- 3 Stir in the fresh spinach, cooking for another 2 minutes until wilted. Season the vegetables with cumin, salt, and black pepper to taste.
- 4 Once the quinoa is cooked, add it to the skillet with the vegetables. Mix everything well and continue to cook for an additional 2 minutes to allow the flavors to meld.
- 5 In a small bowl, combine the diced avocado, cherry tomatoes, lime juice, and chopped cilantro. Mix gently to create the salsa. Season with salt and pepper to taste.
- 6 Serve the quinoa skillet warm, topped with the fresh avocado tomato salsa. Add a dash of hot sauce or chili flakes if desired for an extra kick.
Serving Suggestions
- • Serve this vibrant breakfast skillet alongside a refreshing green smoothie or a glass of freshly squeezed orange juice for a complete morning meal. To add some crunch, sprinkle a handful of toasted pumpkin seeds or sunflower seeds over the top. With its colorful presentation, this dish is perfect for a weekend brunch or a quick weekday breakfast, offering a great start to any day. Pair it with whole grain toast or a slice of sourdough for additional texture and flavor contrast. The creamy avocado salsa and the slight heat from the optional hot sauce make this dish a delightful taste adventure. Enjoy it with friends or family, and see how this breakfast option brings everyone together with its enticing aroma and vibrant colors.
Storage Tips
To store leftovers, allow the quinoa skillet to cool completely before transferring it to an airtight container. Refrigerate for up to three days. The avocado tomato salsa is best made fresh, but if necessary, you can store it separately in a container with a piece of plastic wrap pressed directly on the surface to minimize browning. Consume within one day for optimal freshness and taste.
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