Quinoa Breakfast Bowl with Poached Eggs

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This recipe was inspired by a Breakfast bowl on the the menu at the beautiful Civana Resort and Spa located in Carefree, Arizona. Our office happens to be on the grounds of this wonderful place and we often have breakfast there. Chef Justin Macy came up with this and we wanted to try our hand at something similar.


MAKES: 6 Servings
PREP/COOK TIME: 40 Minutes


  • 2/3 cups dried quinoa

  • 1 cup Magic Mineral Broth

  • 1 tablespoon extra virgin olive oil

  • 1 small sweet onions, diced

  • 4 ounces shiitake mushrooms, sliced thin

  • 1/4 cup fresh or frozen corn, thawed

  • 1/2 cup black beans, rinsed and drain if canned

  • 1/2 red bell pepper, diced

  • 1/4 cup packed cilantro leaves

  • 1 cup Homemade Salsa

  • 4 poached eggs

  • 1/2 teaspoon salt

  • 1/2 teaspoon fresh ground black pepper


  1. Rinse and drain the quinoa, then place in a small, heavy pot with a tight-fitting lid. Add the Magic Mineral Broth; bring to a boil over high heat, then immediately cover and reduce the heat to low. Cook for 20 minutes, or until all the broth is absorbed and the quinoa is fluffy.

  2. Heat olive oil in a large skillet at medium high heat. Add the onions and saute until translucent, about 8 minutes. Add the mushrooms and saute until tender.

  3. Add the corn and black beans and cook until heated through then add the quinoa and toss until warm. Add the salt, pepper and cilantro and serve topped with poached eggs on top and Homemade Salsa on the side. Garnish with avocado and sliced red cabbage if you like.

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