Quinoa & Black Bean Breakfast Bowl

1/2 cup quinoa
1/2 cup black beans
1/2 teaspoon cumin
salt & fresh ground pepper
1/4 medium onion, chopped
2 garlic cloves, chopped
1 cup lettuce, chopped
cilantro, chopped
1 egg (optional)


  1. Cook the quinoa: bring 1 cup of water to a boil. Stir in the quinoa and lower temperature. Simmer on low, covered, for about 15 minutes, until tender. Add 1 clove chopped garlic and season with salt and fresh ground pepper. Fluff with a fork.

  2. Meanwhile, heat a small pan over medium heat; add the chopped onion and remaining garlic. Cook until softened, about 5 minutes.  Add beans, cumin, salt and pepper. Simmer until heated through, about 5 minutes. Stir in the cooked quinoa, until well combined. Remove from heat and set aside.

  3. While the beans cook, wash and chop the lettuce and cilantro. 

  4. Prepare plate by placing chopped lettuce on each plate, top with quinoa and black bean mixture. Sprinkle over chopped cilantro.

  5. Next, heat a nonstick skillet with olive oil over medium heat. Carefully crack egg in pan keeping the yellow yolk from breaking.  Cook egg about 2 minutes,  flip and cook another minute or until reaches desired consistency.  

  6. Place egg over plated beans and quinoa.  Sprinkle with more salt & pepper to taste. Enjoy!

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