Rancheros Quinoa Breakfast Bowl

2

PREP TIME

15 min

TOTAL TIME

30 min

Makes

4 servings

Rancheros Quinoa Breakfast Bowl

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

Photo by Erik Putz.

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