For the dressing:
1/4 cup lemon juice
1 small shallot, finely minced
1/4 cup extra virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
For the quinoa bowls:
1 tablespoon extra virgin olive oil
3/4 cup (135g) red quinoa
1 small white onion, diced (about 3/4 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt
3/4 cup drained and rinsed canned black beans
3/4 cup halved grape or cherry tomatoes (quartered if they’re on the larger side)
3/4 cup frozen corn, thawed
2 tablespoons fresh cilantro leaves, roughly chopped, plus more to top
1 medium ripe avocado, sliced, for garnish
4 to 6 large eggs (1 egg for each bowl), to top (optional)
Make the dressing: In a small bowl, whisk together the lemon juice and shallot and set aside for 10 minutes. Slowly whisk in the olive oil and honey and a pinch of salt and pepper; taste and adjust the seasoning if you’d like.
Use right away or store the dressing in a jam jar in the fridge.
Make the bowls: In a large saucepan, heat olive oil over medium heat. Add the quinoa, onion, garlic, cumin, coriander, paprika, and salt and sauté until fragrant, about 2 minutes. Stir in 1 1/2 cups water and bring to a low boil. Cover and reduce heat to low and cook for 18 to 20 minutes, or until most of the liquid has been absorbed. Uncover, fluff the grains with a fork, and remove from heat. Cover and let to sit for 10 minutes.
In a large bowl, combine black beans, tomato, corn, and cilantro. Fold in cooked quinoa. Serve right away or refrigerate until ready to eat.
To serve: Portion the quinoa into 4 bowls and top with a few slices of avocado, and a sprinkling of cilantro. If you’d like, top with a soft-boiled egg (or a runny fried egg)
For perfect soft-boiled eggs, head on over to our tutorial for suggestions on cook time and easy no-fail tips.