Quinoa Bowls with Egg and Avocado

Ingredients

• Quinoa

  Uncooked

  ⅓ cup or 57g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Red wine vinegar

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Canned black beans

  Low sodium, drained

  ½ cup or 130g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

Directions

1. Cook the quinoa according to the package instructions.
2. In a small bowl, whisk together three-fourths of the olive oil, the red wine vinegar, and a dash of salt. Set aside.
3. In a large bowl, combine the cooked quinoa, halved grape tomatoes, black beans, and chopped cilantro. Toss gently to combine, then divide the mixture evenly between two bowls.
4. Heat the remaining olive oil in a medium nonstick skillet over medium heat. Crack the eggs, one at a time, into the pan. Cover and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes.
5. Drizzle the dressing evenly over the quinoa mixture and serve each bowl topped with a cooked egg and sliced avocado.

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