Mexican quinoa bowl

Mexican quinoa bowl

Based on 66 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
200 g
quinoa
2 clove
garlic
1
avocado
40 g
baby spinach
200 g
kidney beans (drained and rinsed)
4 sprigs
cilantro
4 tbsp
water
2
egg
salt
pepper
olive oil for frying
cilantro for garnish
hot sauce for serving
MetricImperial

Utensils

small pot, small saucepan with lid, cooking spoon, cutting board, knife, frying pan, spatula

Nutrition per serving

Cal711
Fat40 g
Protein23 g
Carb62 g
  • Step 1/4

    Add quinoa to a sieve, rinse under lukewarm water, and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. In the meantime, peel and crush garlic, slice avocado, and tear spinach leaves. Combine kidney beans, garlic clove, cilantro sprigs, and 2 tbsp water in a small saucepan. Add a pinch of salt and bring to a boil, then lower heat and simmer, covered partially, for approx. 5 min.
    • 200 g quinoa
    • 2 clove garlic
    • 1 avocado
    • 40 g baby spinach
    • 200 g kidney beans (drained and rinsed)
    • 4 sprigs cilantro
    • 4 tbsp water
    • salt
    • small pot
    • small saucepan with lid
    • cooking spoon
    • cutting board
    • knife

    Add quinoa to a sieve, rinse under lukewarm water, and transfer to a pot. Add water and salt, bring to a boil, and cook for approx. 20 min. In the meantime, peel and crush garlic, slice avocado, and tear spinach leaves. Combine kidney beans, garlic clove, cilantro sprigs, and 2 tbsp water in a small saucepan. Add a pinch of salt and bring to a boil, then lower heat and simmer, covered partially, for approx. 5 min.

  • Step 2/4

    Add cooked quinoa and torn spinach leaves to bean mixture with a pinch of salt. Stir to combine, then partially cover and let cook over low heat for approx. 2 min.
    • salt

    Add cooked quinoa and torn spinach leaves to bean mixture with a pinch of salt. Stir to combine, then partially cover and let cook over low heat for approx. 2 min.

  • Step 3/4

    In a frying pan, heat olive oil over medium-high heat and fry egg. Season with salt and pepper.
    • olive oil for frying
    • 2 egg
    • salt
    • pepper
    • frying pan
    • spatula

    In a frying pan, heat olive oil over medium-high heat and fry egg. Season with salt and pepper.

  • Step 4/4

    Remove garlic clove and cilantro stems from quinoa mixture and transfer mixture to a serving bowl. Top with avocado slices, fried egg, and cilantro leaves. Serve with hot sauce to taste.
    • cilantro for garnish
    • hot sauce for serving

    Remove garlic clove and cilantro stems from quinoa mixture and transfer mixture to a serving bowl. Top with avocado slices, fried egg, and cilantro leaves. Serve with hot sauce to taste.

  • Enjoy your meal!

    Mexican quinoa bowl

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