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Southwest Quinoa Breakfast Bowl
Crack egg into custard cup. . Poke yolk 2x with toothpick. Pour in 1/3 c HOT water and a splash of vinegar. cover with paper plate. Microwave 80% for 60 seconds. Test. Add additional 20 secs at 50% until it's the way you like it. use slotted spoon
Ingredients
  • subheading: For the dressing:
  • ¼ cup lemon juice
  • 1 small shallot, finely minced
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • subheading: For the quinoa bowls:
  • 1 tablespoon extra virgin olive oil
  • ¾ cup (135g) red quinoa
  • 1 small white onion, diced (about ¾ cup)
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ¾ cup drained and rinsed canned black beans
  • ¾ cup halved grape or cherry tomatoes (quartered if they’re on the larger side)
  • ¾ 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)
Steps
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