Avocado Lover’s Quinoa Breakfast Bowl

Avocados, veggies, and grains, oh my! Build a bowl of breakfast goodness that helps you start the day with amazing nutrition and flavor.

¾ cup cooked grain or grain substitute (like rice, quinoa, beans, whole wheat couscous)*
1 large egg
Salt and pepper to taste
3 spears broccolini or 2 ounces arugula
2 teaspoons roasted pumpkin seeds (peptias) or sunflower seeds
1/4 large avocado
2 tablespoons Avocado Cilantro OPA dressing by Litehouse

Place pre-cooked grain or grain substitute in bowl along with broccolini, loosely cover and steam in microwave for 90 seconds.
Meanwhile, bring small skillet to medium heat and cook egg, sunny side up, to desired level of yolk “doneness”. Salt and pepper to taste.
Remove bowl from microwave, push contents to one side, and fill remainder of bowl with arugula.
Add sliced avocado, pumpkin seeds and egg on top. Drizzle with dressing.
Note: I used a combination of quinoa and split green peas that I meal prepped by simmering ½ cup dry split peas in 3 cups of water for 20 minutes and then adding ½ cup of quinoa and simmering together for another 20 minutes.
Season to taste, cool and place approximately ¾ cup in freezer container, repeat for total of 4 ¾-cup servings.

Recipes by Litehouse