Why You’ll Love Avocado Breakfast Bowl Recipe

I love this recipe because it’s quick, simple, and packed with nutrients. It gives me protein, healthy fats, and lasting energy all in one bowl. I also like how customizable it is — I can keep it basic or add extras depending on what I’m craving that morning.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup water
¼ cup red quinoa
1 ½ teaspoons olive oil
2 eggs
1 pinch salt and ground black pepper to taste
¼ teaspoon seasoned salt
¼ teaspoon ground black pepper
1 avocado, diced
2 tablespoons crumbled feta cheese

Directions

I start by stirring the water and red quinoa together in a rice cooker. I cook it until the quinoa is tender and the liquid is absorbed, which takes about 15 minutes. Once it’s done, I fluff it gently and set it aside.

While the quinoa cooks, I heat the olive oil in a skillet over medium heat. I crack in the eggs and cook them to my preferred doneness. As they cook, I season them with the seasoned salt and ground black pepper.

To assemble the bowl, I spoon the cooked quinoa into serving bowls and top it with the eggs. I finish by adding diced avocado and sprinkling crumbled feta cheese over the top. I serve it immediately while everything is warm and fresh.

Servings and Timing

This recipe makes 2 servings.
Prep time is about 5 minutes.
Cook time is approximately 20 minutes.
Total time comes to around 25 minutes.

Variations

I sometimes add a handful of spinach or arugula for extra greens.
A drizzle of hot sauce or chili oil gives it a spicy kick.
I like adding cherry tomatoes or cucumber for freshness.
When I want extra protein, I add another egg or some cooked chickpeas.

Storage/Reheating

I prefer this bowl fresh, but if needed, I store leftover quinoa in an airtight container in the refrigerator for up to 3 days. I reheat the quinoa gently and add freshly cooked eggs and avocado just before serving for the best texture.

FAQs

Can I use a different type of quinoa?

Yes, white or tri-color quinoa works well if that’s what I have.

Do I need a rice cooker?

No, I can cook the quinoa on the stovetop using the same water-to-quinoa ratio.

Can I make this dairy-free?

Yes, I simply skip the feta cheese or use a dairy-free alternative.

What egg style works best?

I like fried or poached eggs, but scrambled eggs work just as well.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free.

Can I add meat?

I sometimes add turkey bacon or grilled chicken for extra protein.

How ripe should the avocado be?

I use an avocado that’s ripe but still firm so it holds its shape.

Can I meal prep this?

I prep the quinoa ahead of time but cook the eggs fresh.

Is this good for weight management?

I find it filling and balanced, which helps keep me satisfied.

Can I add seasoning to the quinoa?

Yes, a pinch of salt or a squeeze of lemon juice adds great flavor.

Conclusion

This Avocado Breakfast Bowl is a simple, wholesome recipe I turn to when I want a nutritious and satisfying start to the day. With fluffy quinoa, protein-rich eggs, creamy avocado, and salty feta, it’s an easy breakfast that feels fresh, balanced, and energizing every time.