Recipe of the Month

Southwestern Quinoa and Egg Breakfast Bowl


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  • 1/4 cup raw quinoa
  • 1/2 avocado, pitted and diced
  • 2 medium tomatoes, chopped (about 2 cups)
  • 1 cup no-salt-added, frozen corn (thawed)
  • 1/4 cup chopped green onions
  • 1/2 cup cilantro (optional)
  • 4 eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground pepper
  • hot sauce (optional)


  1. Cook quinoa according to the package directions.  Remove from heat and let sit.
  2. Prepare the remaining ingredients: pitt and dice the avocado half; chop the tomatoes; rinse the corn; chop the scallions; chop the cilantro.
  3. Divide quinoa between 4 bowls.  Arrange the avocado, tomatoes, corn, scallions and cilantro between each bowl.
  4. Meanwhile, coat a large nonstick skillet with cooking oil and warm over medium-high heat.  Crack each egg into the skillet and season with salt and pepper.  Cover with a lid and cook until egg whites are set but yolk is still runny, about 3-4 minutes.  Use a spatula to carefully transfer each sunny-side-up egg into each bowl.  Garnish with hot sauce and serve.