Savory Quinoa Breakfast Bowl with Avocado

Ingredients

• 1 pouch (8.8 oz) cooked quinoa (microwave pouch)
• 3 oz baby spinach
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 medium avocado, sliced
• 3 tbsp hemp hearts
• 2 tbsp tahini
• 1 whole lemon, juiced
• 2 cloves garlic cloves, minced
• 2 tbsp raw pumpkin seeds
• 1/4 tsp fine sea salt
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tablespoon of the olive oil in a skillet over medium-high until it shimmers. Add the halved cherry tomatoes cut side down and leave them 3 minutes, until the cut faces have browned and a few have slumped.
2. Add the garlic, red pepper flakes, and salt and stir for 30 seconds, just until the garlic turns fragrant and pale gold — it burns quickly against the hot pan, so keep it moving.
3. Add the spinach in two handfuls and cook about 1 minute, stirring, until it has wilted to dark glossy ribbons and given up its water.
4. Microwave the quinoa pouch for 90 seconds, then tip it into the skillet and fold everything together for 1 minute so the grains take on the tomato juices and warm through evenly.
5. Whisk the tahini, lemon juice, remaining tablespoon of olive oil, and 2 tablespoons of cold water in a small bowl. It seizes at first and then loosens into a smooth pourable sauce as you keep whisking.
6. Divide the quinoa between two bowls, fan the avocado over the top, and spoon the tahini sauce across. Finish with the hemp hearts and pumpkin seeds.

Nutrition (per serving)

Calories

638

Protein

21 g

Fat

42 g

Carbs

51 g