Time: 40 min.
Complexity: easily
Servings: 1

This healthy and nutritious Mexican-inspired breakfast will fuel you for the day. Cooked red quinoa is served with typical Mexican toppings: yogurt sauce, black beans, avocado slices, radishes, fresh cilantro, and pumpkin seeds. Cooking red quinoa helps it retain its shape and make it more appealing, and it's also rich in antioxidants and protein. To make this breakfast in minutes, cook the quinoa the night before and simply reheat it in the microwave in the morning. You can also use canned black beans and store-bought salsa.

Ingredients:

• 1/3 cup red quinoa, rinsed thoroughly
• 3 tablespoons Greek yogurt, 2% fat
• Juice of half a lime
• 2 tbsp fresh coriander leaves, coarsely chopped, plus extra for serving
• 3 tablespoons canned black beans, rinsed
• 3 tablespoons salsa
• 1/4 small avocado, thinly sliced
• 2 radishes, thinly sliced
• 1 tbsp. shelled pumpkin seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, black beans, salsa sauce, radish, Avocado, pumpkin seed, lime juice, yogurt

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Preparation:

Step 1
• Combine 1 cup water, quinoa, and a pinch of salt in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until the quinoa is tender and all the water has been absorbed, 15-20 minutes. Remove from heat and let sit, covered, for at least 5 minutes (serve warm or at room temperature).
Step 2
• In a small bowl, combine yogurt, lime juice, cilantro and a pinch of salt.
Step 3
• Place the cooked quinoa in a cereal bowl and top with the yogurt mixture, beans, salsa, avocado, radishes, and pumpkin seeds in neat stacks or rows. Sprinkle with cilantro.

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