Mexican quinoa bowl

Step 1/4

• 100 g quinoa
• 1 clove garlic
• ½ avocado
• 20 g baby spinach
• 100 g kidney beans (drained and rinsed)
• 2 sprigs cilantro
• 2 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

• 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

• olive oil for frying
• 1 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.