Mexican quinoa bowl

Step 1/ 4

• 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

• 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
• 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

• 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!