This meal is a mixture of veggies, grains, and herbs. No meat is necessary! It’s one of my favorite Blue Apron meals.
½ cup Red Quinoa
1 15.5-Ounce Can Black Beans (drained)
4 oz Grape Or Cherry Tomatoes (sliced in half)
1 head Cauliflower (cut into florets)
2 cloves Garlic
1 Navel Orange (peeled and cut into bite-sized pieces)
1 oz Sliced Pickled Jalapeño Pepper
2 tsps Chipotle Chile Paste
- Olive Oil
- 1/2 a medium yellow onion (optional)
In a bowl, add a teaspoon of olive oil and the chipotle paste, mix together and toss the cauliflower in the mixture. Place the cauliflower on a baking sheet covered in foil and bake at 450 degrees for 20 minutes.
Meantime, heat a pot of water and cook the red quinoa for about 15 minutes. Strain and put aside.
In a pan, add the olive oil and cook the onions and garlic. Once they’re soft, add the black beans and cherry tomatoes. Season with sea salt and pepper and anything else you like.
Now fry two eggs. I prefer mine over easy.
In a bowl, blend the quinoa, jalapeno peppers, orange, cauliflower, and the black bean mixture. Add more seasonings if necessary.
Place the egg on top of a serving. The egg adds so much! I love this dish.
If you want to try Blue Apron, use my discount code to get a total of $50 off your first two Blue Apron boxes: BLUE APRON $50 OFF.