As someone who suffers from inflammation, I understand the importance of smart eating. In this quinoa bowl with avocado and egg, I started the morning healthy and happy!
This recipe calls for cilantro, both chopped and to garnish. Personally, I don't mind cilantro, it gives the dish more flavor; however, we didn't have fresh cilantro, so I didn't worry to much about leaving it out. This recipe does not lack flavor, and the absence of cilantro was not the end of the world.
I got this recipe from a Cooking Light magazine from a section on anti-inflammatory foods and I tried my best to replicate it!
ingredients ~
2 tsp. extra-virgin olive oil, divided
1 tsp. red wine vinegar
1/4 tsp. kosher salt, divided
1 cup hot cooked tricolor quinoa
1 cup grape tomatoes, halved
1/2 cup canned unsalted black beans, rinsed, drained, and warmed
2 Tbsp. chopped cilantro, plus more for garnish
2 large omega-3 eggs
1/2 ripe avocado, sliced
recipe ~
1. Whisk together 1 1/2 teaspoons oil, vinegar, and a dash of salt.
2. Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture between 2 bowls.
3. Heat a medium nonstick skilled over medium, add remaining 1/2 teaspoon oil; swirl to coat. Crack eggs, 1 at a time, into pan. Cover; cook until whites are set and yolk is still runny, 2 to 3 minutes.
4. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt.
**serves 2
**best when served immediately if including egg, without egg, could be refrigerated but not for more than a few hours.
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