Quinoa Bowls with Avocado and Egg

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Red wine vinegar

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Quinoa

  Uncooked

  1 cup or 170g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Black beans

  Mature seeds, cooked, boiled, with salt

  ½ cup or 86g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

Directions

1. Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.
2. Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.
3. 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.
4. (source: https://www.cookinglight.com/recipes/quinoa-bowls-avocado-egg)

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