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
4PREP TIME
10 minCOOK TIME
15 minIngredients
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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