Southern Quinoa Breakfast Medley (gluten-free)
Cilantro, black beans, fresh heirloom tomatoes, Walla Walla Sweet Onions, and roasted peppers married together to mimic the flavors of the south. Finished with avocado and a poached egg.
- 1 cup Cooked Quinoa
- ¼ cup Diced Roasted red pepper
- ¼ cup Diced Walla Walla Sweet Onion
- ¼ cup Corn
- 1 teaspoon Minced garlic
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 small bunch Chopped Cilantro
- ¼ Avocado sliced
- 1 Poached Egg
- Salt and Pepper to taste
Sauté vegetables, garlic, and seasoning in saucepan with olive oil until tender. Add cooked quinoa and cilantro and cook for approximately 5 minutes. To serve: top with poached egg and sliced avocado. Drizzled with olive oil and sprinkle salt.