Quinoa Huevos Rancheros Bowls

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Eggs are not just for breakfast, I love them for lunch or dinner too! These flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.

Eggs are not just for breakfast, I love them for lunch or dinner too! These flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.

This recipe was modified from the Bowls of Plenty Cookbook. A book loaded with meals made with a variety of grains such as millet, quinoa, farro, etc. This dish was so quick and easy to whip up, I used my quick Cuban Black Beans and leftover homemade salsa verde.

Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.

Eggs are not just for breakfast, I love them for lunch or dinner too! These flavorful protein-pack bowls topped with salsa verde, black beans, avocados and queso fresco.
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4.88 from 8 votes
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Quinoa Huevos Rancheros Bowls

6
11
5
SP
297 Cals 14.5 Protein 28 Carbs 15.5 Fats
Total Time: 30 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.

Ingredients

  • 1 cup cooked quinoa
  • 2 cups cooked warm black beans
  • 5 oz avocado, sliced
  • 1 lime, halved
  • 1/2 teaspoon kosher salt
  • nonstick spray
  • 4 large eggs
  • 1/2 cup salsa verde, homemade or jarred
  • 1/4 cup sour cream, mixed with water to thin
  • 1/2   cup crumbled queso fresco
  • fresh cilantro, for topping

Instructions

  • Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
  • Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
  • Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Finish with cilantro.

Nutrition

Serving: 1bowl, Calories: 297kcal, Carbohydrates: 28g, Protein: 14.5g, Fat: 15.5g, Cholesterol: 197mg, Sodium: 758.5mg, Fiber: 6.5g, Sugar: 2g
Blue Smart Points: 6
Green Smart Points: 11
Purple Smart Points: 5
Points +: 8
Keywords: Gluten Free, Under 30 Minutes, Vegetarian Meals

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41 comments

  1. This one’s going in the regular rotation.

  2. This was amazing!!!

  3. Made this tonight for myself and daughter. Substituted with feta because we had it handy and will make again for sure. Easy to make and so delicious 

  4. This is ABSOLUTELY DELICIOUS! First time I made this and I loved everything about it. Thank you Gina for such wonderful and delicious recipes.

  5. Thanks for another amazing dish Gina!!! I didn’t have any queso fresco on hand so used feta. I also added some sauteed baby spinach to get my “greens” in on the dish. YUMMMMMMMM!

  6. this is a weekly staple– love it!

  7. Hi! This looks delicious!  I want to make it to take for lunch at work one day. Could I use a boiled egg instead of a fried egg?  It will be sitting in the fridge for a while. 

  8. Is this updated with freestyle points?

  9. We used goat cheese and Wild blend- white rice/ wild rice or a brown rice quinoa mix.

  10. Made this and loved it!  Couldn’t find quest fresco in my rural town but I didn’t miss it.  

  11. Could kindly share what kind of non stick ceramic pan you use, brand etc?

  12. I just made this and it was SOOOO delicious!!! Cant wait to make it again!!!!!!!!!

  13. This was SO easy, and SO delicious. The cuban style black beans really made the dish! Thank you for sharing this recipe!

  14. I just made this tonight. I was skeptical about how good it could be, but it was delicious! It’s a great quick meal to make any time. 

  15. I just made this for us to have for lunch. I am stumped as to why, when I enter the ingredients into MyFitnessPal, it comes up with 427 cals. It was delicious and the best part….I had all the ingredients on hand. Love your recipes. Thanks!

  16. Is it a 1/2 CUP queso fresco? Thanks! Looks delicious!

  17. what is the amount of cheese we are to use? Just said 1/2 queso. Cup? Oz?

  18. Love this…thanks for the recipe….:)

  19. Hi! What quinoa do you recommend? I bought the organic quinoa from Tom Thumb and was not a fan. Do you have a favorite and which grocery store can you find it? Thanks!

  20. your ingredients include:

    •1/2 crumbled queso fresco. Is this supposed to be 1/2 cup?

  21. How do your kids like this? I’d love to make it but I’m not sure how my kids would respond.

  22. Can you share how you cooked the egg in your picture?  Is it poached?  I have tried several times to get that result but no luck so far. Thanks. Looks yum!

  23. Oops! No “?”  I tried to do a thumbs up!????

  24. Or a corn tortilla! But I’ll try quinoa. So healthy ????

  25. I’m not big on quinoa. I imagine brown rice would be ok.

  26. Hi Gina! This  looks really good, but how did you come up with 11 smart points? I calculated and came up to 8 smart points, just want to make sure I’m not missing something. 

  27. Looks absolutely fantastic but the sodium is way too high. I’ll have to drop the black beans as the recipe as written is 1/3 the maximum recommended 2300mg daily intake.

    • You could use salt-free black beans, either canned or ones you cook yourself.

    • I plan to use dried black beans — and make them in instant pot. That eliminates the salt! Also going to sub plain Greek yogurt in for cheese and sour cream, amping up protein and further lowering salt/fat.