Avocado, Eggs, Quinoa

Eggs + Quinoa And Avocado

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Eggs + Quinoa And Avocado

Serves 4  | Prep Time: 20 minutes | Cook Time: 15 minutes

 I made this for breakfast one morning and I thought it would make fantastic dinner as well. Switch out the eggs for any other protein.


  •  Lemon juice
  • Extra virgin olive oil
  • 4 cups cooked quinoa
  • Almonds, toasted a roughly chopped
  • 4 eggs, poached (but cook your anyway you desire)
  • 2 avocados 
  • Feta cheese, crumbled (optional)
  • Hot sauce of your liking (if you like spicy)
  • Cilantro (or any fresh herbs) chopped

Chef Tips

I didn’t put an amount by the lemon juice, olive oil or almonds. I’ll put some of the notes in the preparation of step 1 to help. This will train you to be more efficient with your cooking.


Step 1

If you’re ever making a dressing with lemon juice and extra virgin olive oil it’s better to understand ratios and balancing with acid and fat. Here we’re making a lemon dressing to season the quinoa. Juice a whole lemon and however much comes out add three parts olive oil. Season with salt and pepper. This is a basic lemon vinaigrette. Use for a quick salad, marinade or way to give some brightness to your veg.

Place the cooked quinoa in a bowl and add a few spoonfuls along with some salt and pepper. Mix and give it a taste. The grains should be evenly coated with a nice brightness of lemon but balanced from the fat of the olive oil. Consider some additional lemon juice because you’ll be adding eggs and avocado. These ingredients will soften the acid from the juice.

Step 2

Poach the eggs. Set aside.

Step 3

Divide the quinoa evenly amongst four bowls. Top with eggs. Halve and remove the seed from the avocados. Using a small knife slice avocado lengthwise in thirds. Be careful not to cut through the skin. Turn the avocado and slice in thirds again. Scoop out evenly among the bowls. Sprinkle with almonds, feta, and cilantro. Top with dashes of hot sauce.