Quinoa Bowls with Avocado and Egg

Name: Quinoa Bowls with Avocado and Egg
Total time: 15 min
Ingredients: 2 teaspoons extra-virgin olive oil, divided; 1 teaspoon red wine vinegar; 1/4 teaspoon kosher salt, divided; 1 cup hot cooked tricolor quinoa; 1 cup grape tomatoes, halved; 1/2 cup canned unsalted black beans, rinsed, drained, and warmed; 2 tablespoons chopped cilantro, plus more for garnish; 2 large omega-3 eggs; 1/2 ripe avocado, sliced

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Total: 15 minutes

Servings: 2

Cost: $15.71 /serving

Author : Carolyn Williams, PhD, RD

Ingredients

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2 teaspoons extra-virgin olive oil, divided1 teaspoon red wine vinegar1/4 teaspoon kosher salt, divided1 cup hot cooked tricolor quinoa1 cup grape tomatoes, halved1/2 cup canned unsalted black beans, rinsed, drained, and warmed2 tablespoons chopped cilantro, plus more for garnish2 large omega-3 eggs1/2 ripe avocado, sliced

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Instructions

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Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt. Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls. Heat a medium nonstick skillet over medium. Add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired.