Cilantro-Lime Quinoa Breakfast Bowl

As you’re reading this post, I’ll probably be sitting by the lake, sipping my third cup of coffee, and basking in every last minute of my last week of freedom. Yes, it’s exactly what you’re thinking. School starts next week… dun, dun, dunnnnnn.

Well, it kind of starts. I should specify— teachers start next week, but that means things are going to get real very quickly once Monday hits. And as a teacher, you bet I treasure every last minute of my summer “break” before the craziness of the school year begins. I’m taking in that calm, quiet, lazy lake lifestyle and loving every minute of it. Because that’s about all the quiet I’ll be getting until Thanksgiving.

I teach first grade. You understand.

Cilantro-Lime Quinoa Breakfast Bowl // pumpkin & peanut butter

I’m also treasuring something else that is a rarity during the school year: lazy mornings! I’m usually at work by 7 every morning, which means a breakfast of coffee, a banana, and overnight oats are the routine every morning before I run out the door to start prepping the day. No time for breakfast tacos, no coconut flour pancakes, and definitely not this oh-so-satisfying Cilantro-Lime Quinoa Breakfast Bowl. I’m getting my fill this week and thought you’d enjoy shaking up your breakfast with me, too.

Quinoa for breakfast?? Yes, you read that right. I know it’s not traditional, but who does traditional nowadays anyways? Hearty quinoa mixed with sautéed zucchini, creamy avocado, crunchy grape tomatoes, and fresh cilantro—- all topped with a runny over-easy egg. Now that’s my kind of lazy breakfast! Or lunch for that matter. Who are we kidding, or dinner.

Cilantro-Lime Quinoa Breakfast Bowl // pumpkin & peanut butter

Cilantro-Lime Quinoa Breakfast Bowl // pumpkin & peanut butter

If you’re vegan, this dish can easily be modified with some scrambled tofu on top or even just served without the egg. I ate my leftovers that way, and actually used some tortilla chips to scoop up the last few bites (which was one of my better ideas of the week). So many choices!

Well, the lake is calling my name so I’m off to enjoy those last few days of leisure. Hope you’re having a wonderfully relaxing week!

Cilantro-Lime Quinoa Breakfast Bowl // pumpkin & peanut butter

Cilantro-Lime Quinoa Breakfast Bowl

Serves 3-4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Main Dish


  • 1 cup quinoa, dry
  • 2 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 Small zucchini, chopped and quartered
  • 1/2 Large avocado, diced
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon salt and pepper
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons cilantro leaves
  • squeeze of half a lime (or more if you love lime!)
  • 3-4 eggs (omit if vegan)


Step 1
Begin by preparing the quinoa: Boil 2 cups of water and quinoa, turn down to a simmer, cover and cook for 15-20 minutes until all water is absorbed.
Step 2
While the quinoa is cooking, prepare your veggies. Sauté the zucchini in 1 tablespoon of olive oil for 4-5 minutes, or until tender. Chop the tomatoes, avocado, and cilantro leaves. If you're adding an egg to your bowl, fry your egg as you like it!
Step 3
When the quinoa is ready, pour in the veggies, cilantro, lime juice, salt, pepper, and red chili flakes. Stir to combine all the ingredients. Scoop a large serving into each bowl and top with a fried egg!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

One Comment

Comments are closed.