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Breakfast

Quinoa, Eggs, Avocado, Tomato, Olive Oil

A balanced, protein-rich breakfast bowl combining complete plant protein from quinoa with pasture-raised eggs, monounsaturated fats from avocado and extra virgin olive oil, and lycopene-rich tomatoes. Designed to stabilize morning blood sugar and support sustained energy.

Servings2
Prep Time15 min

Nutrition

  • Fat11g
  • Fiber7g

Directions

  1. 1Cook quinoa in olive oil or organic butter until fluffy.
  2. 2Fry organic eggs over easy in olive oil.
  3. 3Slice avocado and tomato; plate over warm quinoa.
  4. 4Top with eggs, drizzle with olive oil, season to taste.

Ingredients

  • Organic Quinoa
  • Organic Eggs
  • Avocado
  • Tomato
  • Extra Virgin Olive Oil
  • Sea Salt

Notes

Leftovers

Best enjoyed fresh; quinoa base keeps refrigerated for 2 days.

Alternative

Swap eggs for marinated tofu for a plant-based version.