5 Days of 5-Ingredient Dinners: Quinoa Bowls

Quinoa Bowls with Eggs & Avocado

Recipe by Becky Duffett | Photo by Erin Kunkel

Quinoa has got to be the quickest and easiest option for grain bowls, given that it cooks in 15 minutes flat. Top with any veggies you like, add eggs for protein, and don’t hold back on that hot sauce.

INGREDIENTS

1 large or 2 small delicata squash
2 tablespoons extra-virgin olive oil
¼ teaspoon ground cumin
¼ teaspoon chile powder
1 cup (6 oz/185 g) quinoa
1½ cups (12 fl oz/375 ml) chicken stock, reduced sodium, or water
1 can (15 oz/470 g) black beans, no salt added, rinsed and drained
4 large eggs
1 avocado
Hot sauce for serving (optional)

INSTRUCTIONS

Preheat the oven to 450°F (230°C). Halve the delicata squash lengthwise, use a spoon to scrape out the seeds, and slice the squash into half moons about ½-inch (12-mm) thick. Pile the squash slices on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and toss to coat. Sprinkle with the cumin and chile powder and season with salt. Roast until tender and crispy at the edges, about 30 minutes.

In a pot, combine the quinoa and chicken stock and stir to combine. Bring to a simmer, reduce the heat to maintain, cover the pot, and cook until the quinoa is tender, 15 minutes or according to package instructions.

In a large nonstick frying pan over medium-high heat, warm the black beans, 2 minutes. Transfer the beans to the pot with the quinoa and toss to combine. Divide the quinoa and beans between bowls, top with the roasted squash, and keep warm.

Wipe out the frying pan. Return the pan to the heat and warm the remaining 1 tablespoon olive oil. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 3 minutes.

Slide a fried egg onto each quinoa bowl, top with sliced avocado and hot sauce, if you like, and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 393
Protein 16 g
Total fat 20 g
Saturated fat 4 g
Carbs 42 g
Fiber 8 g
Total sugars 4 g
Added sugars 0 g
Sodium 121 mg

Becky Duffett

Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.