Red Quinoa & Black Bean Bowls with Chipotle-Roasted Cauliflower & Fried Eggs

Red Quinoa & Black Bean Bowls

with Chipotle-Roasted Cauliflower & Fried Eggs

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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This flavorful vegetarian dish combines hearty quinoa, sautéed black beans, juicy orange, and tender roasted cauliflower—perked up with a coating of spicy chipotle paste. A fried egg tops off each bowl for a final layer of rich flavor.

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ingredients
Red Quinoa & Black Bean Bowls with Chipotle-Roasted Cauliflower & Fried Eggs
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Red Quinoa
  • 1 15.5-Ounce Can Black Beans
  • 4 oz Grape Or Cherry Tomatoes
  • 1 head Cauliflower
  • 2 cloves Garlic
  • 1 Navel Orange
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 tsps Chipotle Chile Paste
tried-and-true
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step-by-step
instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. In a large bowl, combine 1 teaspoon of olive oil and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cut out and discard the core of the cauliflower; cut into small florets. Add to the bowl of chile paste; season with salt and pepper and stir to thoroughly coat. Reserving the bowl, transfer the coated cauliflower to the sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Remove from the oven. 

Cook the quinoa:
2 Cook the quinoa:

While the cauliflower roasts, add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quinoa cooks, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the tomatoes. Peel and medium dice the orange. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. 

Cook the beans & tomatoes:
4 Cook the beans & tomatoes:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans and halved tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to the reserved bowl. Wipe out the pan. 

Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. 

Finish the quinoa & serve your dish:
6 Finish the quinoa & serve your dish:

To the bowl of cooked beans and tomatoes, add the cooked quinoa, roasted cauliflower, diced orange, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the fried eggs. Enjoy!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. In a large bowl, combine 1 teaspoon of olive oil and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cut out and discard the core of the cauliflower; cut into small florets. Add to the bowl of chile paste; season with salt and pepper and stir to thoroughly coat. Reserving the bowl, transfer the coated cauliflower to the sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Remove from the oven. 

2 Cook the quinoa:

While the cauliflower roasts, add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Cook the quinoa:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the quinoa cooks, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the tomatoes. Peel and medium dice the orange. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. 

4 Cook the beans & tomatoes:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the beans and halved tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to the reserved bowl. Wipe out the pan. 

Cook the beans & tomatoes:
Fry the eggs:
5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. 

6 Finish the quinoa & serve your dish:

To the bowl of cooked beans and tomatoes, add the cooked quinoa, roasted cauliflower, diced orange, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the fried eggs. Enjoy!

Finish the quinoa & serve your dish: