Kidney Bean & Quinoa Skillet with Fried Eggs
Goals: Weight Loss, Muscle Gain, Energy & Focus
Cuisine: American
Meal: Main course
Diets: Vegetarian, Gluten-free, Dairy-free
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Serves 1Time: 5 min prep · 15 min cook
By RecipeUncle
Ready-in-minutes skillet: canned kidney beans and quick-cook quinoa warmed with onion and tomato sauce, topped with two fried eggs for a high-protein, gluten- and dairy-free single serving.
Nutrition per serving
Calories567kcal
Protein35g
Carbs78g
Fat14g
Fiber17g
Sodium750mg
Ingredients
- canned kidney beans, drained and rinsed1 cup
- cooked quinoa (or quick-cook/instant, hot)3/4 cup
- eggs2 large
- tomato sauce1/4 cup
- chopped onion1/4 cup
Steps
- 1.Heat a nonstick skillet over medium. Add chopped onion and 1-2 tbsp water; sauté 1–2 minutes until translucent.
- 2.Add kidney beans and tomato sauce; cook 2–3 minutes until heated through. Stir in cooked quinoa and warm for 1–2 minutes.
- 3.Push the bean-quinoa mix to the sides of the pan. Crack two eggs into the cleared center and fry to your liking (cover pan and steam for firm whites without oil, about 2–3 minutes).
- 4.Serve skillet with eggs on top. Break yolks and mix for extra sauce.
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