This protein-rich dish is perfect for breakfast, lunch or dinner—especially when you’re dieting or using medical diet pills. This recipe for Quinoa Bowls with Avocado and Egg is a favorite at our weight loss clinics because it’s extremely satisfying and packed with nutrients. It’s also incredibly easy to make and loaded with anti-inflammatory properties to help stave off chronic illnesses and diseases. Serve with a piece of citrus fruit on the side and you’ll reap some serious health benefits.
The eggs in this recipe are a legitimate superfood. They’re considered a lean, complete protein which means they contain all nine essential amino acids. Eggs help build lean muscle mass that boosts the number of calories our body burns on a daily basis. This makes this a perfect meal for dieters and members of our weight loss clinics. Eggs are also a great source of iron, zinc, copper, selenium and vitamins B6, B12 and D.
This dish is one of the best ways to use leftover quinoa, which is a plant-based protein with some equally powerful benefits. It contains nearly twice as much dietary fiber as the majority of other grains. This makes it very filling and promotes healthy digestion. Quinoa also contains high levels of iron, magnesium, manganese, lysine and vitamin B2.
The other ingredients in this recipe also yield anti-inflammatory properties and beneficial nutrients. The avocados and extra virgin olive oil are loaded with healthy fats and tomatoes contain carotenoids including beta-carotene and lycopene. Black beans are another awesome source of fiber as well as phytonutrients that promote cardiovascular health. They also contain strong levels of folate, potassium and vitamin B6.
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4 large eggs
2 cup quinoa, cooked
2 cup tomatoes, chopped
1 Hass avocado, sliced
1 cup unsalted black beans, cooked
2 tbsp extra virgin olive oil, divided
2 tsps balsamic vinegar
2 tbsp cilantro, chopped
One fresh lime
Himalayan sea salt and freshly ground black pepper to taste
Whisk together the balsamic vinegar and one tablespoon of extra virgin olive oil. Season with Himalayan sea salt and freshly ground black pepper to taste.
Toss the tomatoes, black beans, cilantro and quinoa in a bowl. Season with Himalayan sea salt and freshly ground black pepper. Combine well. Divide and then set aside in two serving bowls.
Heat one tablespoon of extra virgin olive oil over medium heat. Crack the eggs into the pan. Cover it and cook for about three minutes or until the whites set but the yolk is soft or even runny, depending on your preference. Then pour half of the mixture into each bowl of the quinoa and black beans mixture. Add the eggs and lay the avocado slices on top. Squeeze fresh lime over each and add slices for garnish. Season with Himalayan sea salt and black pepper and serve.
Makes two servings.