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.

Carolyn Williams, PhD, RD
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Credit: Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary

15 mins
15 mins
Serves 2 (serving size: about 2/3 cup quinoa mixture, 1 egg, and 1/4 avocado)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

343 calories; fat 16.4g; saturated fat 3.1g; mono fat 9g; poly fat 3.1g; protein 15g; carbohydrates 35g; fiber 9g; cholesterol 186mg; iron 4mg; sodium 332mg; calcium 86mg; sugars 3g.