Volcano Rock 'n' Roll Breakfast Bowl
Start your day with an erupting burst of flavor! This hearty breakfast bowl features a warm, comforting base of quinoa, topped with a soft-boiled egg, avocado, and chili flakes, mimicking the vibrant landscape and fiery spirit of an active volcano.
Directions
- 1
Rinse quinoa thoroughly under cold water. In a small saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
- 2
While quinoa cooks, bring a separate small pot of water to a boil. Carefully lower eggs into the boiling water and cook for exactly 6-7 minutes for a jammy, soft-boiled yolk.
- 3
Immediately transfer cooked eggs to an ice bath to stop the cooking process. Once cooled slightly, peel and slice in half.
- 4
Fluff the cooked quinoa with a fork and season with a pinch of salt and pepper.
- 5
Divide the quinoa between two serving bowls.
- 6
Arrange avocado slices and feta cheese over the quinoa.
- 7
Place the peeled and halved soft-boiled eggs on top of each bowl.
- 8
Drizzle with olive oil, sprinkle with chili flakes, and garnish with fresh parsley.
- 9
Serve warm, allowing the rich yolk to meld with the other ingredients for a 'rock 'n' roll' flavor explosion.