QUINOA HUEVOS RANCHEROS BOWLS
INGREDIENTS
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- 1 cup cooked quinoa
- 2 cups cooked warm black beans
- 5 oz avocado, sliced
- 1 lime, halved
- 1/2 teaspoon kosher salt
- nonstick spray
- 4 large eggs
- 1/2 cup salsa verde, homemade or jarred
- 1/4 cup sour cream, mixed with water to thin
- 1/2 cup crumbled queso fresco
- fresh cilantro, for topping
- Note: I add shredded pork for extra protein!
INSTRUCTIONS
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Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
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Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
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Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Add pork if desired. Finish with cilantro.
Serving: 1bowl, Calories: 297kcal, Carbohydrates: 28g, Protein: 14.5g, Fat: 15.5g, Cholesterol: 197mg, Sodium: 758.5mg, Fiber: 6.5g, Sugar: 2g
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