Mexican quinoa bowl

Mexican quinoa bowl

Based on 69 ratings
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In app
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

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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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