Quinoa Bowl
LUNCH IS READY
Quinoa is a grain that is grown for its edible seeds and can be used in healthy recipes. It’s pronounced KEEN-wah. It has been eaten for thousands of years in South America and only recently became a trendy food with superfood status.
It’s high in fiber, protein and has a low glycemic index, which is perfect for healthy quinoa recipes. The high amount of fiber may increase feelings of fullness, especially when eating a healthy quinoa bowl, making you eat fewer calories. There are three main types: white, red and black, all gluten-free.
INGREDIENTS
- 1 ½ cup tricolor quinoa
- 1 ½ cup grape tomatoes, halved
- 1 cup canned unsalted black beans, rinsed, drained, and warmed
- 3 large eggs
- 1 ½ ripped avocado, sliced
- 4 teaspoons extra-virgin olive oil, divided
- 1 ½ teaspoons red wine vinegar
- 2 tablespoons chopped cilantro, plus more for garnish
- 2 handful raisins
DIRECTIONS
Heat a pot of water with a teaspoon of salt on medium-high heat. Add Quinoa and cook according to directions on box. Drained and set aside.
Whisk 3 teaspoons oil, vinegar, and dash of salt together.
In a large bowl, combine quinoa, tomatoes, raisins, and beans; toss gently to combine.
Heat a skillet over medium heat. Add the remaining teaspoon of oil. Then crack eggs, one at a time, into pan. Cover and cook until whites are set and yolk is still runny, 2 to 3 minutes.
Drizzle vinegar mixture evenly over quinoa then top with eggs and avocado. Add salt and pepper to taste.
Garnish with cilantro when ready to eat this healthy avocado quinoa bowl with eggs and beans.
