Breakfast · Lunch · Dinner
Mexican-Style Quinoa with Fried Egg
This wholesome and satisfying meal brings together the nuttiness of quinoa with the richness of a fried egg, complemented by black beans and avocado. It's a gluten-free and vegetarian dish that packs a punch with fiber and protein, ideal for a nourishing lunch or dinner.
Lower calorieHigh proteinVegetarianLower fatGluten freeDairy free
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Calories | 476.9 kcal |
| Protein | 21.4 g |
| Carbohydrates | 65 g |
| Fat | 16.5 g |
| Fiber | 15.5 g |
| Sugar | 4.4 g |
| Saturated Fat | 3.1 g |
| Sodium | 413.3 mg |
| Cholesterol | 163.7 mg |
How to make it
- Cook the Quinoa: Place the quinoa in a small pan with 150ml water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally, until the water is absorbed and the grains have doubled in size. If any water remains, drain it well.
- Prepare the Black Beans: While the quinoa cooks, heat the black beans in a small pot or microwave until warm.
- Mix Ingredients:: Transfer the cooked quinoa to a bowl. Stir in the black beans, cumin, coriander, lime zest, lime juice, and vinegar. Mix well, then add the cherry tomatoes, avocado, cilantro, and onion.
- Fry the Egg: Heat a non-stick skillet over medium heat and add a small amount of olive oil or cooking spray. Crack the egg into the skillet and cook to your liking, seasoning with salt and pepper.
- Assemble the Dish: Spoon the quinoa mixture onto a plate and top it with the fried egg. Serve with lime wedges on the side.
- Optional: garnish with sliced red chili peppers for a spicy touch.
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