LUNCH IS READY
Quinoa is a grain that is grown for its edible seeds. 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. The high amount of fiber may increase feelings of fullness, making you eat fewer calories. There are three main types: white, red and black, all gluten-free.
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.