Suhoor Power Bowl (Quinoa Egg Avocado)
Breakfast · International · Ready in 25 min · Serves 2
A gluten-free power bowl with quinoa, soft-boiled eggs, creamy avocado, and crispy vegetables. Complete protein and healthy fats for sustained, steady energy.
Per serving
- Calories
- 400
- Protein
- 16 g
- Carbs
- 40 g
- Fat
- 18 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron23%
- Vitamin D8%
- B1228%
- Zinc27%
- Magnesium31%
- Omega-319%
- Calcium7%
- Potassium20%
- Vitamin C12%
- Riboflavin48%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 100 g Quinoa (uncooked)
- 3 whole Eggs
- 80 g Avocado
- 80 g Cherry tomatoes
- 80 g Cucumber
- 20 ml Lemon juice
- 15 ml Olive oil
- 3 g Salt and black pepper
Method
- 1
Rinse quinoa under cold water. Bring 200ml water to a boil in a small pot. Add quinoa and reduce heat to low. Cover and simmer for 12-15 minutes until water is absorbed and quinoa is tender with visible spirals.
- 2
Bring a small pot of water to a boil. Gently place eggs in boiling water and cook for 6-7 minutes for soft-boiled with runny yolks. Transfer to ice water and peel when cool enough to handle.
- 3
Halve cherry tomatoes and dice cucumber. Peel, pit, and slice avocado. Toss avocado with lemon juice to prevent browning.
- 4
Divide cooked quinoa between two bowls. Arrange soft-boiled eggs, avocado slices, tomatoes, and cucumber around the quinoa. Drizzle with olive oil and season with salt and pepper.
