High-Protein Quinoa Black Bean Breakfast Bowl
Nutrition per serving
Protein per 100 kcal: 4.2g · Energy from macros: 15% protein / 44% carbs / 41% fat
Ingredients
- 3/4 cup (130g) quinoa, rinsed
- 1 1/2 cups water
- 400g tin black beans, drained and rinsed
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 eggs
- 1 ripe avocado, sliced
- 8 cherry tomatoes, halved
- 1/2 cup sweetcorn kernels
- 1 lime, cut into wedges
- Fresh cilantro leaves, to serve
- Salt and black pepper, to taste
Instructions
Rinse the quinoa in a fine sieve, then tip it into a saucepan with the water and a pinch of salt. Bring to a boil, cover, and simmer on low for 15 minutes, then rest off the heat for 5 minutes and fluff with a fork.
While the quinoa cooks, lower the eggs into boiling water and cook for 6 1/2 minutes for jammy yolks. Cool under cold water, peel, and halve.
Warm the olive oil in a pan over medium heat, soften the garlic for 1 minute, then add the black beans, cumin and smoked paprika. Cook for 4-5 minutes, stirring, with a squeeze of lime.
Slice the avocado, halve the cherry tomatoes, and warm the sweetcorn in the same pan for 1 minute if you like it warm.
Spoon the quinoa into two bowls and top with the spiced black beans.
Finish each bowl with avocado slices, egg halves, cherry tomatoes, sweetcorn and cilantro, and serve with lime wedges.
This is the breakfast I make when I want to stay full until lunch without thinking about food again. Fluffy quinoa, warm spiced black beans, a soft-boiled egg with a jammy yolk, creamy avocado and a squeeze of lime — around 27 grams of protein per bowl, and the kind of morning meal that actually keeps you going. Look up any ingredient at nutricounter.net/tools/nutrition before you shop.
