Quinoa Breakfast Bowl

I’m working very hard to start eating breakfast in the morning.  Usually that means a croissant or an english muffin with cheese…maybe some sort of egg dish on the weekend.  But last week I set my sights on a quinoa breakfast bowl; and on a weekday, no less.  I know, it seems aggressive.  I, too, thought it was a bit much to tackle before work until I realized the quinoa could be cooked the night before.  Once you factor in that the main ingredient is cooked, this breakfast of champions seems far more doable.

After reheating the quinoa in the microwave, I topped it with some avocado and smoked salmon.  Finally, I got the egg ready.  You can do a fried egg here, but I personally prefer poached because it’s quick, easier to clean up, and I discovered the most amazing trick.  Eggs can be poached in the microwave.  I KNOW.  I found this nearly impossible to believe, but Bon Appétit said it works, and they’re pretty legit.  Just fill a 1-cup glass/pyrex measuring cup with 1/2 cup water (you can improvise with the type of cup you use – I found this the easiest because of the handy dandy measuring lines).  Carefully crack an egg into the water, making sure it’s totally covered by the water, and then cover the cup with a plate and microwave on high for about 1 minute.  You may need more/less time to ensure firm whites and runny yolks. Then just use a slotted spoon to place your perfectly poached egg atop your quinoa bowl.  All you need is a little salt and pepper and you’re good to go.  Don’t even try to tell me that a breakfast like this won’t kick your day into high gear.