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South American-style brunch
South American-style brunch
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Total Time:
30 minutes
Delicious brunch idea: Layered quinoa with ripe tomatoes, crispy beans, spicy chilies, creamy avocado, fresh herbs, and a runny egg on top. Enjoy this tasty dish!
Ingredients:
  • 200 g quinoa
  • 1 long fresh red chilli
  • 1 fresh jalapeno chilli
  • 1 ripe tomato
  • 200 g ripe cherry tomatoes
  • 2 spring onions
  • olive oil
  • 1 pinch of cumin seeds
  • 1 x 400 g tin of black beans or black-eyed beans
  • 2 tablespoons white wine vinegar
  • 1 pinch of golden caster sugar
  • extra virgin olive oil
  • ½ a lemon
  • 6 large free-range eggs
  • 1 ripe avocado
  • ½ a bunch of fresh mint
  • ½ a bunch of fresh coriander
  • hot chilli sauce
Instructions:
  • Prepare the quinoa as per package instructions, adding a generous pinch of sea salt. Next, finely slice the chilies, slice the tomato, quarter the cherry tomatoes, and finely slice the spring onions. Heat olive oil in a frying pan on high heat, add cumin seeds, and fry for 30 seconds. Drain and add the beans with a pinch of salt, cook until crisp, around 5 to 8 minutes. In a bowl, mix sliced chilies with vinegar, sugar, and a pinch of salt. Set aside. Drizzle the cooked quinoa with extra virgin olive oil, lemon juice, and season lightly. Spread on a tray to cool. Transfer beans to a bowl, wipe the pan, return to medium heat with olive oil, crack in the eggs, and fry to your liking. Arrange quinoa on a platter, top with eggs, and crispy beans. Scoop out avocado and place on top. Scatter tomatoes, spring onions, and chilies, drizzle with pickling juice. Chop mint and coriander, sprinkle on top, drizzle with olive oil, and serve with hot chili sauce. Your dish is ready to enjoy.

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