Go Back

Quinoa, Black Beans, Cucumber and Avocado with Eggs

Tom Schmidt (eatwithtom.com)
This dish with Quinoa, Black Beans, Cucumber and Avocado with Eggs is light, but hearty enough to refuel your tanks and support your journey to greatness.
Course Side Dish / Lunch
Cuisine American
Servings 4


  • 1/2 cup quinoa
  • 1 1/2 cup water
  • 3 cucumbers
  • 2 cups cooked black beans or 1-15 oz can
  • 1/2 bunch cilantro
  • juice of 1 lime
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • pepper to taste
  • 2 eggs per serving


  • Rinse quinoa thoroughly. Place quinoa and water into a saucepan over medium-high heat.
  • Bring to boil, cover and reduce to a simmer. Cook for about 20 minutes, stirring occasionally, or until the quinoa is soft and the water has been absorbed. The grain will have funny white rings that appear when finished.
  • Cook black beans via pressure cooking method or long slow, or "Open the Can". Drain and rinse beans thoroughly. A good rinse will make for the most appealing salad.
  • Peel the cucumbers and dice into 1/2 inch pieces.
  • Cut the avocado in half, remove the seed and cut in half again (fourths). Pull back the rigid skin from the point and remove. Cut into pieces similar to the cucumbers, about 1/2 inch. A rather firm avocado will produce the best results because it will hold together when mixing.
  • Rinse Cilantro and finely chop.
  • Add beans, quinoa, cucumbers, avocados and cilantro to a large mixing bowl. Wait to stir...
  • Add red wine vinegar, oil, lime juice salt and pepper to vegetables.
  • Stir gently to combine.
  • Fry a few eggs for each portion. Two or three usually does the trick for me. A runny yolk will make for the most rich experience. Add eggs to each plate.
  • Let's Eat!