I was inspired to make this dish during a recent visit to a restaurant in Prescott, AZ called the Raven Café when I gave their “Raven Bowl” a try. Filled with quinoa, kale, fresh veggies, tahini glaze, and scrambled eggs – it was delicious!
To change up my morning routine, I decided to make my own version. I add different vegetables depending on what’s on sale at the grocery store – for this one, I even used a red onion (along with the tops for garnish) out of my garden. I purchased a bag of plain quinoa and made a batch to keep in the fridge. A little goes a long way. I’ve also enjoyed a bowl of quinoa at breakfast with some fresh berries, granola, and vanilla almond milk – a nice change of pace! Instead of the tahini glaze, I drizzle mine with a little sriracha sauce.
This is an easy dish to make your own – add more seasonings, different veggies, etc.
Quinoa Breakfast Bowl
Adapted from Raven Café in Downtown Prescott, AZ
1 cup cooked, plain quinoa
½ zucchini, cut into strips
¼ cup diced red onion
1 tablespoon greens of an onion (or greens of a green onion) cut for garnish
1 egg, scrambled
¼ avocado, sliced
Salt & Pepper
Heat the olive oil in a sauce pan over medium high heat. Add zucchini and red onion, cook until lightly browned and softened. If your quinoa is in the refrigerator, heat in the microwave for about 30 seconds. Add quinoa, zucchini, red onion, scrambled egg to a bowl and top with avocado slices. Season with salt and pepper to taste and drizzle with sriracha sauce. Garnish with green onions. Enjoy immediately!
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