Peruvian Quinoa Breakfast Bowl with Black Beans and Eggs

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 ounces) black beans, rinsed and drained
• 2 large eggs
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional: Chopped cilantro for garnish

Instructions

1. Cook the quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
2. Prepare the vegetables: While the quinoa is cooking, heat a small non-stick frying pan over medium heat. Add chopped red bell pepper and red onion and cook for 5 minutes, or until slightly softened.
3. Scramble the eggs: In a separate bowl, whisk the eggs with a fork. Pour the whisked eggs into the pan with the vegetables and scramble until cooked through. Season with salt and pepper.
4. Combine and serve: Fluff the cooked quinoa with a fork. In a large bowl, layer the cooked quinoa, black beans, egg mixture, and sauteed vegetables. Season with cumin and paprika. Enjoy the bowl immediately, garnishing with fresh cilantro if desired.

Tips

1. For extra flavor, add a pinch of smoked paprika or a dash of lime juice.
2. Use low-sodium broth for a healthier option.
3. Feel free to add other vegetables like chopped tomatoes or spinach.
4. If you don't have vegetable broth, you can substitute with water.

Calories and Macronutrients per Serving (approximate)

• Calories: 400 kcal
• Protein: 25 g
• Fat: 5 g
• Carbohydrates: 45 g