After yesterday’s post about all of the reasons to adore avocados, it was only fitting to give you an avo-centric recipe today. Our goal with this not-your-ordinary egg salad is to elevate your avocado toast. The addition of egg adds protein to the meal, making it a balanced breakfast to fuel your morning.
Quinoa Avocado Egg Salad
Original # of Servings: 1
Total Time: 10 minutes
Active Time: 7 minutes
- salt – 1/8 teaspoon
- black pepper – 1/4 teaspoon
- quinoa – 2 tablespoons
- avocado – 1/2
- egg – 1
- chives – 1/2 teaspoon
- whole wheat bread – 2 slices
Cook quinoa according to instructions on package.
In a small pot on high heat, bring water to boil. Make sure that there is enough water to cover eggs.
Once water has come to a boil, reduce heat to rapid simmer.
Add eggs and cook for 5-7 minutes (allow additional time if you’d like your eggs to have a fully cooked yolk – approximately 10-12 minutes total).
Remove eggs from heat and place in cold water.
Allow eggs to be “cool to the touch” before removing from shell.
Remove the egg shell by cracking the smallest portion of the egg and removing the rest of the shell, piece by piece.
In a bowl, add mashed avocado, cooked quinoa, boiled eggs, minced peppers and minced chives.
Use a fork to mash and combine ingredients together. Add salt and pepper to taste.
Serve on toasted wheat bread.
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