Warm chicken & avocado salad
Full of flavour with less fat
South American-style quinoa with fried eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 75g quinoa
- 400g can black beansdrained
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 limezested and juiced, plus extra wedges to serve
- 1 tsp cider vinegar
- 160g cherry tomatoeshalved
- 1 small avocadostoned, peeled and roughly chopped
- 2 tbsp finely chopped coriander
- 3 spring onionsor ½ small red onion, finely chopped
- rapeseed oilfor frying
- 2 medium eggs
Nutrition: Per serving
- kcal468low
- fat21g
- saturates4g
- carbs37g
- sugars6g
- fibre15g
- protein25g
- salt1g
Method
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.
