Southwestern Quinoa Breakfast Brunch Bowl

Instructions

1. Slow Cooker: 1) Add quinoa, 3 cups of water, & 1 Southwest Fiesta blend to slow cooker 2) Stir, cover & cook for 2 1/2 hours on LOW 3) Remove lid & fluff with a fork & serve with the sliced avocado & soft poached egg
2. Instant Pot: 1) Add quinoa, 2 1/4 cups of water, & Southwest Fiesta blend to Instant pot 2) Stir 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 1 minute 4) Leave to Natural Pressure Release for 10 minutes 5) Remove lid & fluff with a fork & serve with the sliced avocado & soft poached egg
3. Stove Top: 1) Add quinoa, 4 cups of water, & 1 Southwest Fiesta blend to a saucepan 2) Stir & bring the water to boil, reduce the heat to low, and cover 3) Cook for 12 minutes until all the liquid has been absorbed 4) Turn off the heat & fluff with a fork & serve with the sliced avocado & soft poached egg

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