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Lunch / Dinner

Hearty Grain Bowl With Quail Eggs

  • Prep time: 20 min
  • Cook time: 20 min
  • Serves: 1 bowl per person
Grain bowls: balanced, bountiful and beautiful. Chock full of nutrients, this delightfully pretty bowl is sure to please!

Who knew a dish could be so colourful, nutritious and just plain fun to look at, let alone eat? The beauty of grain bowls is hard to deny, so we figured we’d put our own twist on them. Instead of serving cold, this dish includes warm quinoa and black beans, along with hot fried egg on top. It’ll keep you toasty in the cold seasons yet it’s still versatile enough for summer.  

With a mouthwatering balsamic glaze, sweet cherry tomatoes and herbal cilantro, this bowl is nourishing and super satisfying. Eat it on its own for lunch or dinner, or start your day off with it!

Ingredients

    Note: Double the below ingredients for each bowl you make!

    Dressing

    • 2 tsp extra-virgin olive oil, divided

    • 1 tsp red wine vinegar

    • 1/4 tsp sea salt, divided

    Bowl

    • 1 cup hot cooked quinoa

    • 1 cup cherry tomatoes, halved

    • 1/2 cup canned unsalted black beans, rinsed, drained, and warmed

    • 2 tbsp chopped cilantro, plus more for garnish

    • 3 quail eggs

    • 1/2 ripe avocado, sliced

Instructions

1.

Combine 1/3 cup dry quinoa with 3/4 cup water in a small saucepan. Stir gently. Leaving the pan uncovered, bring to a boil. Once boiling, immediately reduce heat to low and cover. Cook for 15 minutes. Remove from heat and let stand for 5 minutes, covered. Remove the lid and fluff the finished quinoa with a fork. Double ingredients for this step for each additional bowl you make.

2.

Whisk together 1 and 1/2 teaspoons of the oil with the vinegar and a dash of salt in a bowl.

3.

Combine the quinoa, tomatoes, beans, cilantro, and 1/8 teaspoon salt. Toss gently to combine. Divide the mixture evenly between two bowls.

4.

Warm a medium non-stick skillet over medium heat. Add the remaining 1/2 teaspoon oil and swirl the skillet to coat the surface. Crack the eggs, one at a time, into the skillet. Cover with a lid and cook them for one to two minutes or until the whites are set but the yolk is still runny. Drizzle the dressing evenly over quinoa mixture and top with eggs and avocado. Sprinkle with the remaining dash of salt. Garnish with additional cilantro, if desired.

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