Quinoa and Avocado Bowl

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/4 cup pumpkin seeds
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 ripe avocados, halved and pitted
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup diced red onion, thinly sliced

Method

1. 1In a medium saucepan, bring the quinoa and water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
2. 2Toast the pumpkin seeds in a small pan over medium heat, stirring frequently, for 5-7 minutes, or until fragrant and lightly browned.
3. 3In a large bowl, whisk together the olive oil, salt, and black pepper.
4. 4Add the cooked quinoa to the bowl and toss to coat with the oil and spice mixture.
5. 5Cut the avocados into large dice and add to the bowl, gently tossing to combine with the quinoa.
6. 6Stir in the chopped cilantro, lime juice, and diced red onion.
7. 7Divide the quinoa and avocado mixture between two bowls and top with additional toasted pumpkin seeds if desired.

Goes well with

• Scrambled Eggs140 kcal
  Soft and fluffy
• Hash Browns120 kcal
  Crispy and golden

Nutrition per serving