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Mexican Quinoa Breakfast Bowls

These Mexican quinoa breakfast bowls are the perfect way to start your day! Protein-packed, with creamy avocado, cilantro-lime quinoa and soft boiled eggs on top!

It's Cinco de Mayo week and we're going to be eating all things Mexican-inspired! First up? We've got these outrageously delicious quinoa breakfast bowls!

One might think that I breakfast like this, especially such a beautiful breakfast (if I do say so myself!), would NOT be something you could enjoy on the weekdays when you're short on time. But my friends, that thought would be incorrect because this breakfast is ready in under 10 minutes and is the perfect way to fuel up for a busy day ahead!

Mexican Quinoa Breakfast Bowls -- with tomato, avocado, soft boiled eggs and cilantro-lime quinoa!

Back in my college hay-days (you know, when I was actually young and spry), Cinco de Mayo celebrations meant margaritas in the sun, burritos for lunch, burgers on the grill for dinner.

Oh, and margaritas. Lots of margaritas.

Now that I'm living that grown-up life, your girl can't be drinkin' all day in the sun. My body would revolt. And plus I'm just so much happier waking up on a Saturday and not feeling like dirt. My weekends are my time to GSD! (<– get sh*t done)

And those productive days must start with a power charged breakfast. That is an absolute must!

Mexican Quinoa Breakfast Bowls -- with tomato, avocado, soft boiled eggs and cilantro-lime quinoa!

And what better way to start your morning with protein-packed quinoa breakfast bowls? Mexican flavors and ingredients at their best. At first

Today, Mexican flavors and ingredients are the stars. We're talking tomato, lime, avocado, and ALL the cilantro.

Cilantro Lime Quinoa -- only 3 ingredients and 15 minutes to make!

The base is my favorite cilantro-lime quinoa, which I kind of stole from Chipotle.

And it's super simple to make. Just quinoa, lime juice, lime zest, cilantro and a touch of salt! Topped with a warm fried egg, with the gooey yolk oozing into the quinoa? Mmm…seriously tasty.

Then we stir in chopped tomatoes, finely chopped spinach, diced avocado and top it all off with a soft-boiled egg. I'm not kidding… with that gooey yolk oozing into the quinoa and getting bites with creamy avocado? Mmm…seriously tasty!

A mexican inspired Quinoa Breakfast Bowl with tomato, avocado and soft boil eggs!


This breakfast is like a fiesta in your mouth. It's light, bright and super flavorful, plus it's packed with tons of nutrients and will keep you energized for the day ahead. Trust me, this recipe is 100% worthy of a Cinco de Mayo celebration. Or just like a random Monday celebration!

Because kicking your Monday off like this will definitely make for one kick-ass week ahead!


More Healthy Mexican-inspired Recipes:


Mexican Quinoa Breakfast Bowls -- with tomato, avocado, soft boiled eggs and cilantro-lime quinoa!

Cinco de Mayo Quinoa Breakfast

4.8 from 5 votes
This Mexican-inspired quinoa breakfast bowl recipe comes together in just about 10 minutes and is packed with nutrients!
author: Alyssa
yield: 2 Servings
Mexican Quinoa Breakfast Bowls -- with tomato, avocado, soft boiled eggs and cilantro-lime quinoa!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes


  • 2 cups cooked quinoa
  • Juice & zest of 1 lime
  • 1/2 cup chopped cilantro
  • Salt to taste
  • 1 avocado half diced and half sliced
  • 1 to mato diced
  • 1 cup finely chopped spinach
  • 2 organic free-range eggs
  • Salt & pepper to taste
  • Hot sauce to taste


  • Add the quinoa to a large bowl. Stir in lime juice, zest, cilantro and season with salt. To this mixture, add the diced avocado, tomato and spinach, gently folding it all together to ensure the avocados smooshed. Separate into two bowls and set those aside while you make the eggs.
  • Add the eggs to a small saucepan and cover completely with warm water. Bring the mixture to a boil, then reduce to rolling boil and cook for 5 minutes. Remove the eggs from the water and run under cold water until their cool to the touch. Remove the shell, then slice in half.
  • Top each bowl with an egg. Sprinkle with salt and pepper and maybe a touch of hot sauce (if you can handle the heat!) and thoroughly enjoy. Ole!


Calories: 471kcal | Carbohydrates: 55g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 562mg | Potassium: 1150mg | Fiber: 13g | Sugar: 4g | Vitamin A: 2575IU | Vitamin C: 38.4mg | Calcium: 100mg | Iron: 4.9mg
cuisine: Mexican
course: Breakfast

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These Mexican Quinoa Breakfast Bowls are the perfect way to start your day! Protein-packed, with creamy avocado, cilantro-lime quinoa and soft boiled eggs!

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22 comments on “Mexican Quinoa Breakfast Bowls”

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  7. I made this dish tonight for dinner, but scrambled the eggs instead. The meal was so good. I have never had quinoa before. The meal was so simple and easy to make and tasted so good.

  8. Pingback: 3 high-protein tasty breakfasts

  9. Loved loved loved this dish! Just prepared it and I must say it’s soooo fresh and delightful. I did make some modifications though. I used sliced grape tomoatoes, and I passed on the kale. Added a splash of pepper sauce, lemon pepper and roasted garlic powder and Yumm. I think I’d like this recipe as a Quinoa salad as well with juice a taste of toasted sesame oil and sliced raw yellow/red/orange/green peppers and minced garlic instead of powder. Thanks for posting this one, I’m anxious about trying more of what you’ve posted.

  10. Pingback: Alyssa

  11. Just ate this and found it filling and tasty. I didn’t want to risk upsetting the stomach so I didn’t use any hot sauce.

    thanks for the recipe <3

  12. This looks delish! I’ll be trying it tonight. Using our own chicken’s eggs & garden kale – can’t wait! Thanks for posting 🙂

    1. Thanks Elise! Ohh…your very own eggs and kale? Couldn’t get much better than that! Let me know how it turns out for you – it’s one of my favorites!! xo Alyssa

  13. Made this recipe yesterday for my husband’s birthday breakfast and we LOVE it. So much so that I made it again this morning!

    1. Thanks Jamie! So happy you guys like it 🙂 It’s definitely one of my go-to breakfasts now!! Eggs and quinoa together? Delicious!

      And happy birthday to you husband!

      xo Alyssa

  14. Hello there! Thanks for stopping by. I can't wait to see your quinoa recipe – please send it to me when it's up 🙂 I actually made the little icons using Illustrator – mixing some stuff I found on a stock photo site and then making tweaks to make them fit more with the blog!

  15. Avatar photo

    Hi Sweetie! Thank you for sharing this on my page! just wondering where do you get the cute little icons at the bottom of your page ie "sugar free", dairy free", ect?

  16. A little less festive, maybe, but your breakfast sounds absolutely delightful! That's one of my favorite breakfast combos. I usually do gluten-free toast and poached egg with sauteed spinach and mushrooms. Simply the best!

  17. It was the perfect way to celebrate the day. Plus for me anything with avocado in it is amazing. I just put some in my smoothie – yummo! Hope you had a happy cinco de mayo! xo

  18. That looks so delicious. My breakfast quinoa was a little less festive…eggs over quinoa, mushrooms, and spinach.

  19. Avatar photo

    Mmm… these are some of my favorite ingredients to put with quinoa — and then you go and top it with an egg? Oh, yes. Clevah. I like it. (and the husband is all about ANYTHING you can put an egg on top of!)

    Happy Cinco de Mayo from Wisco!