Quinoa is a versatile grain that is low in fat and highly nutritious. It is high in iron and zinc, and it’s gluten-free. It can get really fluffy and can be used as a side dish. Try it now!
Fresh and Zesty Quinoa and Egg Recipe
200 grams Quinoa
6 large Eggs
1 x 14 oz. tin of Black beans, drained and rinsed
1 long Fresh red chili, finely sliced
1 Fresh Jalapeno chili, finely sliced
2 tablespoon White wine vinegar
Pinch of Golden caster sugar
Extra virgin olive oil
Juice of ½ a Lemon
Freshly ground black pepper
Pinch of Cumin seeds
1 ripe Avocado
1 ripe Tomato, sliced
7 oz. ripe Cherry tomatoes, quartered
2 Spring onions, finely sliced
Hot chili sauce, to serve
Boil the quinoa for 10-15 minutes to make the seeds swell and get cooked.
Crack and puff the black beans.
In a hot pan, pour olive oil and put a pinch of cumin. Fry the puffed black beans until crispy and set aside.
While waiting for the quinoa to cook, chop some chilies, put it in a bowl and sprinkle it with a pinch of salt, a bit of sugar to lightly sweeten it, and a little vinegar.
Once the quinoa is cooked and already soft, drain it. Lay it out on a tray and you can see it becoming fluffier.
Put a bit of olive oil on top of the quinoa, as wells as a squeeze of lemon juice and a pinch of salt. Set aside.
Grab a pan and fry two (2) eggs. Put the eggs on a plate once cooked.
Put a bit of cooked Quinoa on the plate alongside the eggs.
You can add half an avocado, tomatoes, mint and coriander, and top it with chilies and spring onions. Serve hot.