Southwest Quinoa Breakfast Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, medium ripe
  • 3/4 cup Black beans, canned
  • 2 tbsp Cilantro, fresh leaves
  • 1 tsp Coriander, ground
  • 3/4 cup Corn, frozen
  • 3/4 cup Grape or cherry tomatoes
  • 1 Shallot, small
  • 1 White onion, diced (about 3/4 cup, small

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Honey
  • 1/4 cup Lemon juice

• Pasta & Grains

  • 3/4 cup Quinoa, red

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 3/4 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 5/16 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thekitchn.com

Ingredients

• 1/4 cup lemon juice
• 1 small shallot, finely minced
• 1/4 cup extra virgin olive oil
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 3/4 cup (135g) red quinoa
• 1 small white onion, diced (about 3/4 cup)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 3/4 cup drained and rinsed canned black beans
• 3/4 cup halved grape or cherry tomatoes (quartered if they’re on the larger side)
• 3/4 cup frozen corn, thawed
• 2 tablespoons fresh cilantro leaves, roughly chopped, plus more to top
• 1 medium ripe avocado, sliced, for garnish
• 4 to 6 large eggs (1 egg for each bowl), to top (optional)

Nutrition