Quinoa with Avocado and Pumpkin Seeds

Quinoa with Avocado and Pumpkin Seeds

November 6, 2017

Recipe by Amy Sherman

This breakfast bowl is a great option for those who prefer something savory rather than sweet first thing in the morning. Technically quinoa isn’t a grain, but it acts and tastes like one. It’s high in protein and low in carbohydrates and will keep you going throughout the morning.

Quinoa with Avocado and Pumpkin Seeds

  • Serves: 4
  • Total Time:17 minutes
  • Active Time:10 minutes
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  • 1 cup quinoa
  • 2 1/2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup shelled pumpkin seeds
  • 1 avocado, sliced
  • Sea salt


  1. Rinse the quinoa thoroughly then strain. Heat the water in a saucepan and when it boils, add the quinoa. Lower the heat and simmer gently for 15 minutes or until soft, adding more water as necessary.
  2. Meanwhile heat a skillet over medium heat and add the olive oil. Add the pumpkin seeds and cook over low heat until they become fragrant and begin to change color, about 2 minutes.
  3. Top each serving of quinoa with slices of avocado, a tablespoon of the pumpkin seeds and olive oil and a pinch of sea salt.