This protein-packed power brunch could probably be called a “deconstructed” version of Mexico’s classic huevos rancheros. In this Mexican quinoa and eggs ranchero recipe, the whole beans take the place of the refried version, and the fresh salsa is used in place of a cooked sauce.
- 2 tablespoons corn oil
- ½ cup diced onion
- ½ teaspoon of cumin
- 1 cup cooked quinoa
- 1 cup cooked pinto beans
- Salt and pepper to taste
- 4 eggs
For the salsa fresca
- 3 ripe tomatoes, seeded and chopped chopped
- ¼ cup finely chopped onion
- 2 jalapeño chiles, finely chopped (remove seeds for less heat if desired)
- 2 ½ tablespoons minced cilantro
- 1 ½ tablespoons lime juice
Combine all ingredients thoroughly. Refrigerate for 2-3 hours to blend flavors. Makes 1 ½ to 2 cups.
Heat the corn oil in a large skillet. Add the onion and cook until wilted and transparent. Add the cumin and cook, stirring, another minute. Add the quinoa and beans, stirring carefully so as not to mash the beans. Cook another few minutes, add salt and pepper to taste, cover to keep warm.
Fry the eggs to desired doneness. (“Sunny side up” makes the best presentation.)
Divide the quinoa mixture among 4 plates. Top each serving of quinoa with an egg. Spoon 2 tablespoons of salsa over the top. Pass the remaining salsa. Serves 4.
Quinoa: Mexico welcomes a wonder food