Loaded Huevos Rancheros Breakfast Quinoa Bowl
Fried eggs over quinoa with ranchero sauce, pinto beans and avocado crema.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Huevos rancheros traditionally puts fried eggs on tortillas with a cooked tomato-chile sauce. Quinoa takes the tortilla's place here, and a quick ranchero sauce simmers while it cooks.
Why this recipe works
A quick-cooked sauce keeps the tomatoes bright, and the creamy avocado balances the jalapeño.
Ingredient notes
Remove the jalapeño seeds for milder sauce. Cook yolks firm for higher-risk groups.
Common mistakes
- Watery sauce; simmer until thick.
- Browning the eggs too much.
What to serve with it
Cotija cheese or hot sauce.
Meal prep
Quinoa, beans and sauce prep ahead.
More bowls like this
Cooking tips
Make the ranchero sauce ahead; it keeps 5 days. Cover the eggs briefly to set the tops.
Swaps and variations
Use black beans. Use corn tortillas instead of quinoa.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Eggs and crema best fresh.
Recipe
Loaded Huevos Rancheros Breakfast Quinoa Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: medium saucepan with lid; small saucepan; nonstick skillet; blender or fork
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Heat half the oil in a small saucepan over medium heat. Cook the onion and jalapeño 4 minutes, add the tomatoes, cumin and 1/2 teaspoon salt and simmer 10 minutes until thick.
-
Warm the pinto beans.
-
Mash the avocado with the yogurt, lime juice and remaining salt for the crema.
-
Fry the eggs in the remaining oil in a nonstick skillet over medium-low heat 3 to 4 minutes, until the whites are fully set.
-
Divide quinoa and beans among 4 bowls, spoon ranchero sauce over, top with an egg and avocado crema.
Questions
Is it spicy?
Mild to medium.
How much protein?
About 22 grams per bowl (an estimate).
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