Name: South American-style quinoa with fried eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 75g quinoa; 400g can black beans drained; ½ tsp ground cumin; ½ tsp ground coriander; 1 lime zested and juiced, plus extra wedges to serve; 1 tsp cider vinegar; 160g cherry tomatoes halved; 1 small avocado stoned, peeled and roughly chopped; 2 tbsp finely chopped coriander; 3 spring onions or ½ small red onion, finely chopped; rapeseed oil for frying; 2 medium eggs

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South American-style quinoa with fried eggs

South American-style quinoa with fried eggs

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.4 out of 5.16 ratingsRate

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Super-charge your lunch with protein-rich quinoa and combine it with black beans, avocado and fried egg in this nutritious veggie dish for two

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75g quinoa
400g can black beans

drained
½ tsp ground cumin
½ tsp ground coriander
1 lime

zested and juiced, plus extra wedges to serve
1 tsp cider vinegar
160g cherry tomatoes

halved
1 small avocado

stoned, peeled and roughly chopped
2 tbsp finely chopped coriander
3 spring onions

or ½ small red onion, finely chopped
rapeseed oil

for frying
2 medium eggs

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Nutrition: Per serving

kcal468

low
fat21g
saturates4g
carbs37g
sugars6g
fibre15g
protein25g
salt1g

Method

step 1

Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there’s any water left in the pan, drain well).
step 2

Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
step 3

Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.

Recipe from Good Food magazine, April 2020

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A star rating of 4.4 out of 5.16 ratings

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