Vegetarian Taco Breakfast Bowls with Coconut Quinoa




  1. In a medium sauce pan, add quinoa, coconut milk and water and bring to a simmer, reduce heat to maintain gentle simmer and cover to cook for about 15-20 minutes (or until liquid is absorbed)
  2. Fluff the quinoa after it is cooked
  3. In a medium pan, add the oil, black beans and garlic and cook for 5 minutes
  4. Remove from pan and begin making the pumpkin seeds
  5. Combine pumpkin seeds, cayenne and oil and toast on the pan for 5 minutes
  6. Begin assembling the bowls with quinoa, black beans, spinach, salsa, jalapeƱos, avocado in a bowl
  7. Cook the eggs to your liking and top off each bowl, sprinkle the cilantro and pumpkin seeds on top and enjoy!