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Avocados are one of my favorite fruits (although I do regularly refer to it as a vegetable). Not only are they nutritious, but they’re incredibly rich and creamy! To find out more about the properties of avocados mentioned in this recipe, visit Avocado Central here. Avocados can be enjoyed as a snack or even as topping on your favorite dishes. You can always find a giant bag of them in my kitchen. They are always fresh, always delicious, and always in season. Today, I’m going to show you how to make a delicious egg and quinoa breakfast scramble featuring Avocados From Mexico.
This breakfast scramble is incredibly satisfying. The quinoa and Avocados From Mexico provide enough substance to keep you full and energized until lunch time. The salsa gives it a little bit of a kick, and adds some yummy flavor.
½ Cup Quinoa (any color), cooked
2 Eggs, scrambled
½ of an Avocado From Mexico, cubed
1-2 tablespoons of your favorite salsa
Salt, pepper, and garlic powder to taste
(You can also use garlic salt if you don’t have garlic powder on hand, but sparingly and omit regular salt.)
Cook your quinoa per the instructions on the packaging.
While your quinoa is cooking (this typically takes 10-20 minutes, scramble your eggs. I add a splash of milk and salt and pepper into my eggs before scrambling.)
Place quinoa in a serving bowl and top with your eggs, avocado, and salsa.Sprinkle with salt, pepper, and garlic powder (to taste) and serve.
I encourage you to visit the Avocados From Mexico Vida Aguacate site, where you will find recipes from avocado lovers just like us! Sign up to their Avocado Club and receive all kinds of tips and exclusives directly to your email.
What are some fun ways that you incorporate avocados into your meals? I’d love to hear them!