I’ve been on a quinoa kick and truRoots has been my go-to. I love their brand because its organic, non-GMO, gluten-free and they have super cute recipe videos on their website. Zelda and I gave one of their recipes our own breakfast spin and came up with a Healthy Quinoa Breakfast Bowl. Girl is developing a MAJOR bacon addiction but we opted for precut pancetta, it’s a little easier to cook and doesn’t make as much of a mess. Throw in a few avocado slices, some eggs and cherry tomatoes, and you’ve got a Zelda approved meal. To make it even healthier for mom, I sprinkled a few chia seeds on top. What breakfast does your crew crave?

Photo Credit & Food Styling: Leah Nolan
Quinoa Breakfast Bowls
  • Prep time:10min
  • Cook time:15min
  • Total time:25min
  • Yield: 1
  • Serves: 1

To make quinoa breakfast bowls even healthier for mom, I sprinkled a few chia seeds on top!

  • 1 Cup TruRoots Quinoa
  • 4 oz. Pancetta
  • 1 Avocado, Sliced
  • 10-12 Cherry Tomatoes, Halved
  • 2 Eggs
  • Chia Seeds
  • Salt and Pepper
  1. Bring 1 ½ cups water to a boil and add the quinoa. Reduce the heat to the simmer and cover. Cook for 10-12 minutes or until the water is absorbed. Remove from the pan and allow to cool.
  2. Season with salt and pepper.
  3. While the quinoa is boiling, fill a separate pot with 2-3 cups of water and bring to a rolling boil. Add two eggs and allow to boil for 7-8 minutes. Remove the eggs from the water and add to a bowl of cold water for one minute. Remove from the water and peel the shells.
  4. Add 4 ounces pancetta to a skillet and cook over medium heat until crispy. Set aside.
  5. Toss the pancetta, cherry tomatoes, quinoa and chia seeds together. Top with avocado slices and soft boiled eggs.
  6. Serve in the morning!

Author: Glitter and Bubbles