- 75g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 400g can black beans, drained
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 lime, zested and juiced, plus extra wedges to serve
The same shape, but smaller than…
- 1 tsp cider vinegar
- 160g cherry tomatoes, halved
- 1 small avocado, stoned, peeled and roughly chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 2 tbsp finely chopped coriander
- 3 spring onions or ½ small red onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- rapeseed oil, for frying
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
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).
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.
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.