Meatless Monday – Huevos Rancheros with a Quinoa Twist

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As part of my quest to improve my health and  lose some weight I’ve been trying to cook more and eat out less.  I also am trying to eat more vegetarian meals and less red meat.  In order to do this, I have been reviewing cook books and recipes for inspiration for new dishes.

I recently came up with this recipe which is a take on Huevos Rancheros.  We had it for a couple of dinners and lunch (since we are only 2 people and it serves 6) but would also make a tasty breakfast or brunch.  It was really tasty, filling and is gluten-free.  Super easy to make too.

Huevos Rancheros with a Twist
Serves 6

3 cups cooked quinoa
2 TBS Coconut Oil
1 bag frozen corn (or fresh if available)
1 can black beans (drained and rinsed)
2 shallots minced
2 cloves garlic minced
¼ cup minced onion
Juice of 2 limes
1 bunch cilantro (stems removed and chopped)
1 pint grape tomatoes
2 jalapeños (seeded and minced)
1 Jar Salsa
Ranchero or Feta Cheese
1 Dozen Eggs
Salt and Pepper

Sauté the shallots, onion, garlic and jalapeño in the oil. (I use the pre-minced garlic, shallots and onion from Trader Joe’s) Add the corn (I use the fire roasted corn from Trader Joe’s) and black beans. Heat through. Add the cooked quinoa, cilantro and halved tomatoes. Stir well and heat through. Squeeze the lime juice over the mixture season with salt and pepper. Toss to combine.  Keep warm.

Heat the salsa.  Fry the eggs until the whites are done, but the yolks are still runny (over medium).  Put a layer of the quinoa mixture on a plate.  Top with 2 eggs, some of the warmed salsa and a bit of crumbled cheese.  Enjoy!

Find Your Om Balance – Terri

Comments

  1. I’m assuming Quinoa is a Vegan concoction…Not opposed. I went accidentally to a Vegan restaurant with Susie and everything was very flavorful..IE, the Chili was GReat!! Looks yummy :-))