Quinoa Bowl with Egg and Avocado

Recipe Information

  • Prep Time:10 minutes
  • Total Time:20 minutes
  • Yield:4 servings

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  • 2 cups Vigo Quinoa, cooked according to package instructions
  • 2 tablespoons fresh cilantro, minced
  • 1 teaspoon Vigo Red Wine Vinegar
  • Alessi freshly ground salt and pepper, to taste
  • 3 tablespoons Vigo Pure Olive Oil plus more for frying
  • 4 large eggs
  • 1 medium avocado, sliced
  • Additional cilantro for garnish


Place cooked quinoa in a mixing bowl and add cilantro, vinegar , salt and pepper and oil.  Stir to blend and set aside.  In a medium saucepan, fry 4 eggs in heated oil, turning once and seasoning with more salt and pepper, if desired.  Place a cooked egg on top of a serving of quinoa.  Garnish with avocado and additional cilantro.  Serves 4.