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Quinoa Huevos Rancheros Bowls
I LOVE Huevos Rancheros! And I love that eggs can be eaten anytime of the day, not just for breakfast. They are also great 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.
Quinoa Huevos Rancheros Bowls
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.
Yield: 4 Servings
Serving Size: 1 bowl
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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 bowl, Calories: 297 kcal, Carbohydrates: 28 g, Protein: 14.5 g, Fat: 15.5 g, Cholesterol: 197 mg, Sodium: 758.5 mg, Fiber: 6.5 g, Sugar: 2 g
