Savory Avocado Lime Quinoa Bowl (Printable Version)

Protein-packed morning bowl with fluffy quinoa, fresh avocado, zesty lime dressing, and colorful vegetable toppings.

# What You'll Need:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/4 teaspoon sea salt

→ Vegetables & Toppings

04 - 1 ripe avocado, sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber, diced
07 - 2 radishes, thinly sliced
08 - 2 tablespoons chopped fresh cilantro

→ Protein & Extras

09 - 2 large eggs
10 - 2 tablespoons toasted pumpkin seeds

→ Dressing

11 - Juice of 1 lime
12 - 2 tablespoons extra-virgin olive oil
13 - 1/4 teaspoon ground black pepper
14 - 1/4 teaspoon sea salt

# How To Make:

01 - Rinse quinoa under cold water. Combine quinoa, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - While quinoa cooks, slice the avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the radishes.
03 - Bring a small pot of water to a gentle simmer. Add eggs and cook for 6–7 minutes for soft-boiled or 9–10 minutes for hard-boiled. Transfer to ice water bath to cool, then peel and halve.
04 - Whisk together lime juice, olive oil, black pepper, and salt in a small bowl until emulsified.
05 - Divide cooked quinoa between two serving bowls. Arrange avocado, cherry tomatoes, cucumber, radishes, and cilantro on top of each portion.
06 - Place halved eggs on each bowl and sprinkle with toasted pumpkin seeds.
07 - Drizzle each bowl generously with the lime-olive oil dressing. Serve immediately, adding extra cilantro as garnish if desired.

# Expert Advice:

01 -
  • The way warm quinoa cradles cool creamy avocado creates temperature contrast that wakes up your palate immediately
  • It comes together in under 30 minutes but tastes like something from a fancy brunch spot
  • You can prep the components ahead and assemble in seconds during chaotic mornings
02 -
  • Quinoa continues absorbing liquid after cooking, so if you are not serving immediately, leave it slightly looser than you might think necessary
  • The dressing can be made up to three days ahead and kept in a small jar in the refrigerator
  • Avocado oxidizes quickly, toss the slices with a teaspoon of lime juice before adding them to the bowl
03 -
  • Toasting quinoa in a dry pan for two minutes before adding water creates an amazing nutty depth
  • A Microplane makes quick work of garlic or ginger that can be whisked into the dressing for extra punch
  • Fried eggs with crispy edges are just as delicious as soft boiled ones if you have time

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