Rancheros Quinoa Breakfast Bowl
By Chatelaine
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.
Make-ahead tip:
Pre-cook a bit batch of quinoa and prep everything except eggs for quick morning assembly.
Nutrition (per serving)
- Calories
- 378,
- Protein
- 17 g,
- Carbohydrates
- 28 g,
- Fat
- 23 g,
- Fibre
- 8 g,
- Sodium
- 255 mg.
- Excellent source of
- Vitamin b12