Le Breakfast Bowl Recipe
Poached egg, quinoa, avocado, asparagus, garbanzo beans, cherry tomatoes, Greek yogurt
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Ingredients
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Ingredients
Method
Directions
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare Asparagus
Trim the ends of the asparagus and steam or boil in salted water for about 4-5 minutes until tender. Drain and set aside.
Cook Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel.
Assemble the Bowl
In a bowl, layer the cooked quinoa, steamed asparagus, garbanzo beans, halved cherry tomatoes, and sliced avocado. Top with the poached eggs.