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South American-style quinoa with fried eggs

South American-style quinoa with fried eggs

A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Super-charge your lunch with protein-rich quinoa and combine it with black beans, avocado and fried egg in this nutritious veggie dish for two

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal468


  • 75g quinoa
  • 400g can black beans , drained
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 lime , zested and juiced, plus extra wedges to serve
  • 1 tsp cider vinegar
  • 160g cherry tomatoes , halved
  • 1 small avocado , stoned, peeled and roughly chopped
  • 2 tbsp finely chopped coriander
  • 3 spring onions or ½ small red onion, finely chopped
  • rapeseed oil , for frying
  • 2 medium eggs


  • STEP 1

    Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there’s any water left in the pan, drain well).

  • STEP 2

    Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.

  • STEP 3

    Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.

Recipe from Good Food magazine, April 2020

Goes well with


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A star rating of 4.8 out of 5.11 ratings

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