Quinoa Bowls with Avocado and Egg
This delish and satisfying recipe takes only 15 minutes to prepare and it is loaded with anti-inflammatory foods that are even more important during these stressful times.
2 tsp. extra-virgin olive oil, divided
1 tsp. red wine vinegar
¼ tsp. kosher salt, divided
1 C. hot cooked tricolor quinoa
1 C. grape tomatoes, halved
½ C. canned unsalted black beans, rinsed, drained, and warm
2 Tbs. chopped cilantro, plus more for garnish
2 large omega-3 eggs
½ ripe avocado, sliced
Whisk together 1 ½ tsp. oil, vinegar, and dash of salt
Combine quinoa, tomatoes, beans, cilantro, and 1/8 tsp salt: toss gently to combine. Divide mixture evenly between 2 bowls.
Heat a nonstick skillet over medium heat. Add remaining ½ tsp oil; swirl to coat.
Crack egg into pan. Cover and cook until the egg whites are set and the yolk is still runny 2 to 3 minutes.
Drizzle the dressing evenly over quinoa mixture, top with eggs and avocado.
Sprinkle with remaining dash of salt
Garnish with additional cilantro