South American-style quinoa with fried eggs
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
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Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 468
-
fat 21g
-
saturates 4g
-
carbs 37g
-
sugars 6g
-
fibre 15g
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protein 25g
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salt 1g
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
Method
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).
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.
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.
