Quinoa Bowls with Avocado and Egg

Quinoa Bowls with Avocado and Egg

by Apr 5, 2020Recipes1 comment

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

Thank to: https://www.cookinglight.com/recipes/quinoa-bowls-avocado-egg


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