Ingredients
To keep things simple and flavorful, start with these ingredients:
- 1 cup cooked quinoa
- 4 large eggs
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional: hot sauce or salsa for extra flavor
Feel free to substitute the quinoa with brown rice or farro, and if feta isn’t your favorite, try goat cheese or leave it out for a dairy-free option.
Instructions
- Start by cooking the quinoa according to the package instructions. This usually takes around 15 minutes. Once cooked, fluff with a fork and set aside.
- While the quinoa is cooking, heat a non-stick skillet over medium heat and add the olive oil.
- Crack the eggs into the skillet and cook to your desired doneness. I love them sunny-side up for that runny yolk that mingles beautifully with the other ingredients.
- In a large bowl, combine the cooked quinoa, black beans, sliced avocado, cherry tomatoes, and crumbled feta cheese.
- Place the cooked eggs on top of the mixture. Season with salt and pepper to taste.
- Garnish with fresh cilantro and add a splash of hot sauce or salsa if you like a bit of heat.
These bowls are as flexible as they are nourishing, and you can easily adjust the ingredients to suit your taste or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International