Poached eggs with Quinoa and Avocado

My very first attempt at eating quinoa for breakfast has been so successful I have to share with you. I’m a bread-oholic. This means that if you take me to a five star restaurant I would eat the rolls and leave satisfied. Sadly, regular bread found in supermarkets contains wheat and gluten and is inflammatory. Replacing the whites (bread, pasta, rice) with quinoa is a good substitute. The result was amazing. Hello new breakfast!

Ingredients and method below.

2 x poached eggs (these eggs are organic and laid by a friend’s hens).

1/2 cup cooked quinoa (last night’s leftover will do. Just warm in microwave for 30 seconds)

1/2 avocado

handful of cherry tomatoes (I grow my own)

teaspoon of coconut oil (it was a little too much – 1/4 would do)

sprinkling of homegrown basil.

The tomatoes were the hero of the story. Tangy and flavoursome which shone with the slightest hint of coconut.


About Me and Food

In the interests of saving the planet, protecting animals and my health, I am trying to be a vegetarian. I am also consciously working on removing inflammatory foods from my diet. In the fitness business I need my body in order to work, but we all need our bodies to be healthy to live well. I’m a work in progress and I will share that progress with you as we move along.

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