Mexican quinoa bowl with black beans and egg

Ingredients

For 1 serving

• Quinoa40 g
• Cooked black beans70 g
• Canned sweetcorn40 g
• Cherry tomatoes80 g
• Eggs1
• Avocado30 g
• Cilantro3 g
• Lime juiceto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs,

In season: June – September

Method

1. Rinse the quinoa in a fine sieve; put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over a low heat for 15 minutes, until the water is absorbed; fluff with a fork.
2. Meanwhile, bring a small pan of water to the boil, lower in the egg with a spoon and cook for 7 minutes, until the white is firm and the yolk still soft; cool it in cold water, peel and halve.
3. Drain and rinse the black beans and sweetcorn; wash and halve the cherry tomatoes; dice the avocado.
4. Assemble the bowl with the quinoa, beans, sweetcorn, tomatoes, avocado and egg.
5. Dress with the oil, lime juice, a pinch of salt and the torn fresh coriander.