This quick, satisfying breakfast is loaded with anti-inflammatory foods: extra-virgin olive oil, avocado, tomatoes, quinoa, and omega-3 eggs. For even more anti-inflammatory benefit, serve with an orange or grapefruit. Omega-3–enriched eggs come from hens that are fed a diet rich in omega-3s (usually containing flaxseed). They’re easy to find; just look closely at labels on egg cartons. We call for cooked quinoa here—a perfect use for leftovers. Or pick up a timesaving package of precooked (unseasoned) quinoa in the freezer section or the grains aisle of your supermarket, as more and more manufacturers are offering this convenience.
2 teaspoons extra-virgin olive oil, divided
1 teaspoon red wine vinegar
1/4 teaspoon kosher salt, divided
1 cup hot cooked tricolor quinoa
1 cup grape tomatoes, halved
1/2 cup canned unsalted black beans, rinsed, drained, and warmed
2 tablespoons chopped cilantro, plus more for garnish
2 large omega-3 eggs
1/2 ripe avocado, sliced
Est. added sugars g
How to Make It
Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.
Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.
Heat a medium nonstick skillet over medium. Add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired.