Rancheros Quinoa Breakfast Bowl

Name: Rancheros Quinoa Breakfast Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: ½ cup quinoa, rinsed; 1 ½ tsp canola oil; 4 eggs; 1 avocado, peeled, pitted and cut into chunks; 1 cup cherry tomatoes, halved; ½ cup finely shredded old cheddar; ½ cup canned black beans, drained and rinsed; ½ cup plain yogurt; 1 tbsp lemon juice; 1 tbsp tahini; 1 tsp honey; Pinch each salt and pepper; ⅓ cup pepitas, (optional)

Prep Time15 mins
Total Time30 mins
Makes4 servings

Photo: Erik Putz

With quinoa, black beans and egg, this is one seriously protein-packed start to the day.

Ingredients

½ cup quinoa, rinsed
1 ½ tsp canola oil
4 eggs
1 avocado, peeled, pitted and cut into chunks
1 cup cherry tomatoes, halved
½ cup finely shredded old cheddar
½ cup canned black beans, drained and rinsed

Lemon Yogurt Dressing

½ cup plain yogurt
1 tbsp lemon juice
1 tbsp tahini
1 tsp honey
Pinch each salt and pepper
⅓ cup pepitas, (optional)

Instructions

Cook quinoa in a medium saucepan, following package directions, 15 to 17 min. Divide quinoa among 4 bowls.
Heat oil in a large nonstick frying pan over medium. Crack eggs and cook until whites are set, about 5 min. Divide among bowls with avocado, tomatoes, cheese and beans.
Dressing: Whisk yogurt, lemon juice, tahini, honey, salt and pepper in a small bowl. Drizzle over bowls and sprinkle with pepitas before serving.

Nutrition (per serving)

Calories 378, Protein 17g, Carbohydrates 28g, Fat 23g, Fibre 8g, Sodium 255mg.
Excellent source of Vitamin b12 .

Make-ahead tip:

Pre-cook a bit batch of quinoa and prep everything except eggs for quick morning assembly.

Photo by Erik Putz.

This article was originally published on Oct 10, 2017

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