Protein-Packed Breakfast Bowl

1. 1
   boil · ~20 min

   Cook the quinoa.

   1.In a medium saucepan, combine rinsed quinoa with water and a pinch of salt.

   2.Bring to a rolling boil over high heat.

   3.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

   4.Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

   TIPRinsing quinoa removes its natural bitter coating called saponin.
2. 2
   boil · ~15 min

   Warm the black beans.

   While the quinoa cooks, place the soaked and drained black beans in another saucepan. Cover with fresh water, bring to a boil, then simmer for about 15 minutes until tender. Drain and set aside. If using pre-cooked beans, simply warm them in a small pan with a splash of water.

3. 3
   prep

   Prepare the fresh salsa.

   In a small bowl, combine the diced tomato, chopped onion, cilantro, and lime juice. Mix well and set aside to let the flavors meld.

4. 4
   fry · ~5 min

   Scramble the eggs.

   1.Crack the eggs into a mixing bowl. Add the remaining salt, black pepper, and cumin powder. Whisk until frothy.

   2.Heat olive oil in a non-stick skillet over medium-low heat.

   3.Pour in the eggs. Let them set slightly, then gently push them around the pan with a spatula until soft, creamy curds form.

   4.Remove from heat just before they look fully dry to avoid overcooking.

   TIPLow and slow heat is the secret to creamy, soft scrambled eggs.
5. 5
   assemble

   Assemble the breakfast bowls.

   1.Divide the cooked quinoa evenly among four bowls.

   2.Top with a portion of warm black beans.

   3.Add a generous scoop of the creamy scrambled eggs.

   4.Arrange the diced avocado and a spoonful of fresh salsa on the side.
6. 6
   garnish

   Finish and serve immediately.

   Sprinkle each bowl with shredded cheddar cheese and serve right away.

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