High Energy brunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
2 tbsp Forelli White Wine Vinegar 3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1 cup Bush's, Black Beans 1 oz Frontera Lime tortilla chips with sea salt 0.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 2 1tsp Olive Oil 2 tbsp Extra Virgin Olive Oil 2 tsp Cumin seed 1 cup Beans, black 100 gram(s) 30% less fat Houmous - Asda cbu - Red pepper & chilli houmous (by NEKEL16) 100 gram(s) Branston chilli & jalapeno relish (by HANYAN) 200 gram(s) Tesco golden caster sugar (by DEMETRAA) 1 serving Lemon, fresh squeezed, juice of one whole lemon 2 dash Pepper, black 6 serving Medium Free Range Fresh Egg - Class A (per 58g egg) (by LITTLEPUDDINGPI) 1 fruit without skin and seeds Avocados, Florida 3 serving Cherry Tomatoes, Fresh, 1 Tomato 2 cup, chopped Onions, raw 1 cup Coriander Leaves, Fresh (by JWHITE03)
. Cook the quinoa according to packet instructions, with a good pinch of salt. Meanwhile, add a good glug of olive oil to a frying pan and place over a high heat. Once hot, add the cumin seeds and then fry for 30 seconds, then add the beans and a pinch of salt and continue cooking for 5-8 minutes, or until crisp all over.
2. While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt and set aside.
3. Drain the quinoa well, then drizzle over a little extra virgin olive oil and lime juice and season lightly. Spread on a tray and leave aside to cool slightly.
4. Transfer the cooked beans to a bowl. Wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot crack in your eggs and fry to your liking.
5. Transfer the quinoa to a large serving plate, layer the eggs on top and spoon over the crispy beans. Halve and de-stone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle of some of the pickling juice. Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive oil and serve with plenty of hot chilli sauce.
Serving Size: serves 3
2. While the beans are cooking, place the sliced chillies into a bowl with the vinegar, sugar and a pinch of salt and set aside.
3. Drain the quinoa well, then drizzle over a little extra virgin olive oil and lime juice and season lightly. Spread on a tray and leave aside to cool slightly.
4. Transfer the cooked beans to a bowl. Wipe the pan clean and return to a medium heat with a splash of olive oil. Once hot crack in your eggs and fry to your liking.
5. Transfer the quinoa to a large serving plate, layer the eggs on top and spoon over the crispy beans. Halve and de-stone the avocado, then scoop out and dot over the flesh. Scatter the tomatoes, spring onions and chillies on top, then drizzle of some of the pickling juice. Pick and roughly chop the mint and coriander leaves and sprinkle on top, then add a drizzle of extra virgin olive oil and serve with plenty of hot chilli sauce.
Serving Size: serves 3
Nutritional Info Amount Per Serving
- Calories: 1,178.3
- Total Fat: 46.4 g
- Cholesterol: 0.0 mg
- Sodium: 442.8 mg
- Total Carbs: 160.7 g
- Dietary Fiber: 22.9 g
- Protein: 37.4 g
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