This quinoa avocado breakfast salad combines wholesome ingredients for a fresh and satisfying morning meal.
Ripe avocado and peppery arugula add creaminess and bite, while the poached egg and quinoa provide protein for lasting energy.
Dressed with a simple lemon vinaigrette, this salad is easy to prepare and naturally gluten-free.
Why You’ll Love This Recipe
- Quinoa is a complete plant protein, making this salad filling and nutritious for breakfast.
- Avocado adds creaminess and healthy fats without overpowering the fresh flavors of the salad.
- Poaching eggs is a gentle cooking method that keeps the yolk rich and runny, perfect for drizzling over the salad.
- The lemon vinaigrette brightens the dish, balancing the richness of the avocado and egg.
Quinoa and Avocado Breakfast Salad with Poached Egg
A light, nutrient-rich breakfast salad featuring fluffy quinoa, creamy avocado, fresh cherry tomatoes, peppery arugula, and a perfectly poached egg, dressed with a zesty lemon vinaigrette.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 2
- Yield
- 2 servings
Ingredients
- 1 cup (185 g) quinoa, rinsed
- 2 cups (480 ml) water
- 1 ripe avocado, diced
- 1 cup (150 g) cherry tomatoes, halved
- 2 cups (60 g) fresh arugula
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Quinoa In a medium saucepan, combine rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
- Prepare the Lemon Vinaigrette In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.
- Poach the Eggs Fill a medium saucepan with about 3 inches (7.5 cm) of water and bring to a gentle simmer over medium heat. Add a splash of vinegar if desired (optional for egg white coagulation). Crack each egg into a small cup and gently slide into simmering water. Poach eggs for 3–4 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on a paper towel.
- Assemble the Salad In a large bowl, combine cooked quinoa, diced avocado, halved cherry tomatoes, and arugula. Drizzle with lemon vinaigrette and toss gently to coat.
- Serve Divide the salad between two plates. Top each with a warm poached egg. Season with additional salt and pepper if desired and serve immediately.
Helpful Tips
- Use fresh eggs for the best poaching results; older eggs tend to spread in the water.
- Let quinoa cool slightly before mixing with avocado to prevent browning.
- If you don't have fresh lemon juice, use bottled juice but adjust the seasoning accordingly.
Storage and Make-Ahead
Store any leftover salad components (quinoa, avocado, tomatoes, and arugula) separately in airtight containers in the refrigerator for up to 1 day. Avocado may brown when exposed to air, so it’s best to prepare fresh when possible.
Reheat quinoa to about 140°F (60°C) before assembling if stored cold. Avoid reheating the avocado to preserve texture.
Poached eggs are best served fresh and should not be stored to prevent food safety risks.
Frequently Asked Questions
Can I prepare the quinoa in advance?
Yes, quinoa can be cooked up to 2 days ahead and kept refrigerated in an airtight container. Cool it promptly after cooking to reduce bacterial growth.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, and the other ingredients in this recipe do not contain gluten. However, always check labels if using packaged products.
Can I substitute the poached egg with another protein?
You can replace the poached egg with grilled chicken, smoked salmon, or a plant-based protein for variation.
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