South American-style quinoa with fried eggs

eggs fibre healthy iron low calorie nutritious quinoa

N/A

Source

Ingredients

75g quinoa

400g can black beans , drained

½ tsp ground cumin

½ tsp ground coriander

1 lime , zested and juiced, plus extra wedges to serve

1 tsp cider vinegar

160g cherry tomatoes , halved

1 small avocado , stoned, peeled and roughly chopped

2 tbsp finely chopped coriander

3 spring onions or ½ small red onion, finely chopped

rapeseed oil , for frying

2 medium eggs

Method

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.