Quinoa Bowls with Avocado and Egg
2 teaspoons extra-virgin olive oil, divided 1 teaspoon red wine vinegar 1/4 teaspoon kosher salt, divided 1 cup hot cooked tricolor quinoa 1 cup grape tomatoes, halved 1/2 cup canned unsalted black beans, rinsed, drained, and warmed 2 tablespoons chopped cilantro, plus more for garnish 2 large omega-3 eggs 1/2 ripe avocado, sliced
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