2 tsp (0.3 oz / 9g) extra virgin olive oil, divided
3 large eggs (5.3 oz / 150g)
¾ medium avocado (4 oz / 110g)
3 tbsp (1.7 oz / 48g) jarred salsa
1 green onion (0.5 oz / 15g), thinly sliced
2 tsp (0.1 oz / 2g) fresh cilantro, chopped
1 lime, cut into wedges
DIRECTIONS
Microwave quinoa pouch for 90 seconds.
Add 1 tsp oil to a 12-inch nonstick skillet over medium-high heat. Sauté turkey 7 to 8 mins, breaking into crumbles, until no pink remains (165°F). Stir in taco seasoning. Move to a plate.
Reduce heat to medium. Add remaining oil. Fry eggs 3 to 4 mins until whites are set.
Mash avocado with a fork.
Divide quinoa, turkey, and avocado among 3 bowls. Top each with 1 egg, 1 tbsp salsa, green onion, and cilantro. Serve with lime wedges.
1 pouch (8.5 oz / 240g) microwaveable quinoa12 oz (340g) 93% lean ground turkey2 1/2 tbsp (0.8 oz / 22g) taco seasoning2 tsp (0.3 oz / 9g) extra virgin olive oil, divided3 large eggs (5.3 oz / 150g)3/4 medium avocado (4 oz / 110g)3 tbsp (1.7 oz / 48g) jarred salsa1 green onion (0.5 oz / 15g), thinly sliced2 tsp (0.1 oz / 2g) fresh cilantro, chopped1 lime, cut into wedges
Microwave quinoa pouch for 90 seconds.
Add 1 tsp oil to a 12-inch nonstick skillet over medium-high heat. Saute turkey 7 to 8 minutes, breaking into crumbles, until no pink remains and it reaches 165°F. Stir in taco seasoning. Transfer to a plate.
Reduce heat to medium. Add remaining oil. Fry eggs 3 to 4 minutes until whites are set.
Mash avocado with a fork.
Divide quinoa, turkey, and avocado among 3 bowls. Top each with 1 egg, 1 tbsp salsa, green onion, and cilantro. Serve with lime wedges.
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