Mexican Breakfast Bowl

Mexican Breakfast Bowl with Quinoa and Avocado

Here is a great way to start your day, a delicious way to get your protein and good fats in for the morning.

 Ingredients

• 2 cups cooked quinoa
• Juice & zest of 1 lime
• 1/2 cup chopped cilantro
• 1 avocado half diced and half sliced
• 1 tomato diced
• 1 cup finely chopped spinach
• 2 organic free-range eggs
• Pepper to taste
• Hot sauce to taste

Instructions

1. Add the quinoa to a large bowl. Stir in lime juice, zest and cilantro. To this mixture, add the diced avocado, tomato and spinach, gently folding it all together to ensure the avocados are mashed. Separate into two bowls and set those aside while you make the eggs.
   
   
2. Add the eggs to a small saucepan and cover completely with warm water. Bring the mixture to a boil, then reduce to rolling boil and cook for 5 minutes. Remove the eggs from the water and run under cold water until their cool to the touch. Remove the shell and slice in half.
   
   
3. Top each bowl with an egg. Sprinkle with a little cracked pepper and a little hot sauce to your liking.