Tex-Mex Quinoa Bowl
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Tex-Mex Quinoa Bowl

Prep: 5 minutes
Cook: 10 minutes • Serves: 4

1 cup no salt added vegetable stock
1 tablespoon distilled white vinegar
1/4 teaspoon salt
4Vital Farms® Large Eggs
4 cups packaged cooked quinoa
1 tablespoon low sodium Mexican seasoning
2 teaspoons Colavita® Extra Virgin Olive Oil
1 cup baby kale or spinach
3/4cup drained and rinsed canned black beans
1/4 cup drained no salt added canned diced tomatoes
1/4 cup thinly sliced red onion

1.To large skillet with 2-inch-high sides, add stock and water to fill halfway; stir in vinegar and salt and heat to a simmer. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid; remove from heat. Let stand 4 minutes or until egg white is cooked through and yolk is slightly soft.

2.In medium microwave-safe bowl, stir quinoa, Mexican seasoning and oil; cook in microwave 2 minutes or until heated through.

3.To serve, evenly divide quinoa into 4 bowls; top with kale, beans, tomatoes, onion and poached eggs.

Approximate nutritional values per serving: 

369 Calories, 11g Fat (2g Saturated), 185mg Cholesterol,
435mg Sodium, 49g Carbohydrates, 9g Fiber, 18g Protein