Quinoa with Avocado and Pumpkin Seeds

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January 1, 2017
Quinoa with Avocado and Pumpkin Seeds

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

PREP TIME

10 min

COOK TIME

15 min

Ingredients

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

Directions

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.

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.

Top each serving of quinoa with slices of avocado, a tablespoon of the pumpkin seeds and olive oil and a pinch of sea salt.

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