Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 2 (serving size: about 2/3 cup quinoa mixture, 1 egg, and 1/4 avocado)
Photography: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

How to Make It

Step 1

Whisk together 1 1/2 teaspoons oil, vinegar, and dash of salt.

Step 2

Combine quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt; toss gently to combine. Divide mixture evenly between 2 bowls.

Step 3

Heat a medium nonstick skillet 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. Drizzle dressing evenly over quinoa mixture; top with eggs and avocado. Sprinkle with remaining dash of salt. Garnish with additional cilantro, if desired.

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