Quinoa Bowls with Avocado and Egg
Fixings
2 teaspoons extra-virgin olive oil, separated
1 teaspoon red wine vinegar
1/4 teaspoon legitimate salt, separated
1 cup hot cooked tricolor quinoa
1 cup grape tomatoes, split
1/2 cup canned unsalted dark beans, washed, depleted, and warmed
2 tablespoons hacked cilantro, in addition to something else for embellish
2 enormous omega-
3 eggs
1/2 ready avocado, cut
Step by step instructions to Make It
Stage 1
Whisk together 1 1/2 teaspoons oil, vinegar, and run of salt.
Stage 2
Consolidate quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; throw tenderly to join. Partition blend equally between 2 dishes.
Stage 3
Heat a medium nonstick skillet over medium. Add staying 1/2 teaspoon oil; whirl to cover. Break eggs, 1 all at once, into skillet. Cover; cook until whites are set and yolk is as yet runny, 2 to 3 minutes. Shower dressing equitably over quinoa combination; top with eggs and avocado. Sprinkle with outstanding smidgen of salt. Decorate with extra cilantro, whenever wanted. Cool. Partake in the Quinoa Bowls with Avocado and Egg plans !!!
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