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South American Quinoa and Fried Egg Brunch Bowl

KCal: 450, Protein: 25g (33 if using tofu), Fat: 21g, Carbs: 37g

25 mins

2 Servings

South American Quinoa and Fried Egg Brunch Bowl

Flavourful, filling, DELISH. A brunch of champions!

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

- 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.

((Optional addition of some pan-fried cubed tofu to up the protein even more - just cube and lightly fry tofu in olive oil for a minte or two on all sides.))

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