Homemade Method

Quinoa Breakfast Bowl with Avocado & Asparagus

July 10, 2023Homemade Method
Blog post

This savory meal is perfectly balanced with the fiber from the asparagus and the protein from both the egg and quinoa will mean you are left feeling absolutely satisfied.

Asparagus also contains vitamin E which is a really important antioxidant that strengthens the immune system as well as protects against free radicals. Our body actually absorbs it better if it is consumed with fat. Serving this meal with avocado and olive oil means you will be getting the full benefit of Vitamin E plus quality healthy fat.

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Print Recipe

Quinoa Breakfast Bowl with Avocado & Asparagus


  • 1 Cup Quinoa
  • 1 Cup Water
  • ¼ Cup Flat Leaf Parsley
  • 3 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil
  • 2 Bunches Asparagus
  • 4 Eggs
  • 1 Tbsp White Distilled Vinegar
  • 2 Avocado


  • 1)

    Rinse and drain the quinoa under cold water.

  • 2)

    Add the rinsed quinoa and water to a saucepan and bring to boil. Reduce heat to low. Cook, covered, for 15 mins or until tender and liquid is absorbed. Set aside, covered, for 15 mins to stand. Meanwhile finely chop the parsley, set aside.

  • 3)

    Poaching your eggs. Fill a large saucepan up with water about two thirds of the way, bring it to a boil. You will then need to take the water down to a simmer, you want bubbles coming up from the bottom, it shouldn’t be a rolling simmer. Add the vinegar to the water.

  • 4)

    Crack one egg at a time into a small measuring cup (with a handle). Using the measuring cup, ease the cup into the water and then tip the egg out into the water. Repeat with remaining eggs. Cook each egg for 4 minutes. Once done remove eggs one at a time with a slotted spoon. Transfer to a plate with paper towel. Pat dry.

  • 5)

    Cook your asparagus by snapping off woody ends, drizzling them with 1 Tb of olive oil and 1 Tb of lemon juice and season with salt and pepper. Place the asparagus in a skillet over medium-high heat and cook turning them often for 5 minutes or until bright green and slightly tender but still have a little crunch.

  • 6)

    Mix the remaining olive oil, lemon juice & chopped parsley through the cooked quinoa. Serve quinoa between 4 plates along with 1 half of an avocado sliced, half a bunch of asparagus and poached egg.

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