South American-style quinoa with fried eggs

Super-charge your lunch with protein-rich quinoa and combine it with black beans, avocado and fried egg in this nutritious veggie dish for two

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 468
  • fat 21g
  • saturates 4g
  • carbs 37g
  • sugars 6g
  • fibre 15g
  • protein 25g
  • salt 1g


  • 75g quinoa
  • 400g can black beans, drained
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 lime, zested and juiced, plus extra wedges to serve
  • 1 tsp cider vinegar
  • 160g cherry tomatoes, halved
  • 1 small avocado, stoned, peeled and roughly chopped
  • 2 tbsp finely chopped coriander
  • 3 spring onions or ½ small red onion, finely chopped
  • rapeseed oil, for frying
  • 2 medium eggs


  1. Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there’s any water left in the pan, drain well).

  2. Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.

  3. Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.

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