Gluten-Free Cuban-Style Quinoa Breakfast Bowl

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 1 cup Black Beans, canned, rinsed and drained
• 1 Avocado, diced
• 4 Large Eggs
• 1 tablespoon Olive Oil
• 1/2 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Garlic Powder

Instructions

1. 1Rinse the 1 cup of quinoa thoroughly under cold running water until the water runs clear. This removes any bitterness.
2. 2In a medium saucepan, combine the rinsed 1 cup of quinoa, 2 cups of vegetable broth, 1 tablespoon of olive oil, 1/2 teaspoon of cumin, 1/2 teaspoon of oregano, and 1/4 teaspoon of garlic powder. Stir to combine.
3. 3Bring the mixture in the saucepan to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15 minutes. The quinoa is cooked when all the liquid has been absorbed and the grains are tender.
4. 4While the quinoa is simmering, place a non-stick skillet over medium heat. Once the skillet is warm, carefully crack the 4 large eggs into the skillet. Cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference. You can cover the pan briefly to help the yolks cook faster if desired.
5. 5Once the quinoa is cooked and the eggs are done, carefully divide the 1 cup of cooked quinoa evenly among four serving bowls.
6. 6Top each bowl of quinoa with 1/4 of the 1 cup of black beans (which have been rinsed and drained), 1/4 of the 1 avocado (which has been diced), and 1 of the fried eggs.

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