Quinoa Avocado Bowl
This Quinoa Bowl is a healthy and satisfying dish that is high in healthy fats and low in carbohydrates. It's a great option for people who are following a low-carb or ketogenic diet. Quinoa is a good source of plant-based protein and fiber, while avocado and nuts provide healthy fats and antioxidants. This recipe is vegan and gluten-free, but people with a nut allergy should avoid this dish.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
197 kcal
Protein
4 g
Carbs
14 g
Fat
15 g
Fiber
5 g
Ingredients
Quinoa
0.25 cup (50g)
Avocado
0.5 cup, sliced (100g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Cherry Tomatoes
0.5 cup, halved (100g)
Olives
15 gm (15g)
Chopped Walnuts
1 tbsp (15g)
Olive Oil
1 tbsp (15g)
Instructions
Preparation
Rinse the quinoa in a fine-mesh strainer under cold running water for about 30 seconds.
In a medium saucepan, combine the quinoa, water, and salt.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the saucepan with a lid.
Simmer the quinoa for 15-20 minutes, or until all the water is absorbed.
Remove the saucepan from the heat and let the quinoa sit for 5 minutes.
Cooking Steps
In a separate pan, heat the olive oil over medium-high heat.
Assemble the breakfast bowl by adding the cooked quinoa to a bowl. Top with the diced avocado, cherry tomatoes, sliced black olives, and chopped walnuts.
Season with salt and pepper to taste.