Southwestern Quinoa and Egg Breakfast Bowls

Southwestern Quinoa and Egg Breakfast Bowls

Recipe courtesy of the American Heart Association Servings: 4

1/4 cup uncooked quinoa, rinsed and drained

2 medium tomatoes (about 2 cups), chopped

1 cup no-salt-added frozen corn, thawed

1/2 medium avocado, pitted and diced

1/4 cup chopped green onions

1/2 cup chopped fresh cilantro (optional) nonstick cooking spray

4 large eggs

1/8 teaspoon salt

1/4 teaspoon pepper red hot pepper sauce, to taste (optional)

Cook quinoa according to package directions. Remove from heat.

Spoon quinoa into four bowls. Top each with even amounts of tomatoes, corn, avocado, green onions and cilantro, if desired.

Lightly spray large skillet with nonstick cooking spray and set over medium-high heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg, sunny side up, into each bowl. Sprinkle with hot sauce, to taste, if desired.