South American-style quinoa with fried eggs

• quinoa↗75g g
• black beans↗400g can g

  drained

• ground cumin↗½ tsp tsp
• coriander½ tsp ground tsp

  ground

• lime↗1

  zested and juiced, plus extra wedges to serve

• cider vinegar↗1 tsp tsp
• cherry tomatoes↗160g g

  halved

• small avocado↗1

  stoned, peeled and roughly chopped

• finely chopped coriander2 tbsp tbsp
• spring onions↗3

  or ½ small red onion, finely chopped

• rapeseed oil↗

  for frying

• medium eggs↗2

Step-by-step instructions

1. 1

   Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there’s any water left in the pan, drain well).

2. 2

   Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.

3. 3

   Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.