Healthy Asian Inspired Quinoa And Egg Breakfast Food
SOUTH AMERICAN-STYLE QUINOA WITH FRIED EGGS
Super-charge your lunch with protein-rich quinoa and combine it with black beans, avocado and fried egg in this nutritious veggie dish for two
Provided by Sara Buenfeld
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there's any water left in the pan, drain well).
- Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
- Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.
Nutrition Facts : Calories 468 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 15 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
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- Prepare the quinoa by placing the dry quinoa and 1 cup of water on the stove to boil. Once the water reaches a boil, cover and turn down to low. Let the quinoa simmer for about 8 – 10 minutes, until all the water has been absorbed. Remove from the heat and let stand, still covered, for another 5 minutes.
- While the quinoa is cooking, prepare your vegetables. Add the carrots, zucchini, peas and bean sprouts into a small steamer basket ½” of water in the bottom of a sauce pot and steam for 3 – 5 minutes. You want the vegetables to be soft, but still firm.
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