We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Spicy Cauliflower & Quinoa Bowls
with Black Beans & Fried Eggs
-
Time35 min
-
Servings2
-
NutritionEst. 620 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
This hearty dish highlights fiery chipotle chile paste, which we’re using to coat our cauliflower before roasting and stirring it into a vibrant mix of red quinoa, sautéed black beans and tomatoes, and sweet, juicy orange. It’s all brought together with rich flavor from a fried egg served on top.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
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
kitchen tools
step-by-step
instructions
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.
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; season with salt and pepper. 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.
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!
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.
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; season with salt and pepper. 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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered