Instructions

• Cook the quinoa according to package instructions.
• Heat 1 teaspoon olive oil in a non-stick skillet over medium heat and add the ground turkey and taco seasoning. Mix to combine and sauté until the turkey is cooked all the way through, then remove from the skillet and set aside. In the same skillet, fry the eggs until done to your liking.
• Assemble the breakfast bowls by dividing the cooked quinoa, turkey, and mashed avocado equally between 4 bowls. Top each bowl with a tablespoon of salsa and a fried egg, then garnish with green onions and cilantro. Serve immediately with lime wedges.