Savory Tex-Mex Vegetarian Brunch Platter: Spicy Black Bean Quinoa Hash & Cornbread Waffles

Allergens

Gluten (in cornbread waffles if using a gluten-free mix)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 3 tablespoons fresh cilantro, chopped
• 6 large eggs
• 1 box (7.5 oz) cornbread muffin mix
• 2 tablespoons honey
• 2 tablespoons butter, melted

Instructions

1. Preheat your waffle iron according to the manufacturer's instructions.
2. Cook quinoa in water according to package directions and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 5 minutes.
4. Stir in black beans, cooked quinoa, smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook for 5 more minutes until heated through. Fold in the chopped cilantro.
5. In a separate bowl, prepare cornbread muffin mix according to package instructions. Pour into preheated waffle iron and cook until golden brown.
6. While the waffles are cooking, poach eggs in a large pot of simmering water with a touch of vinegar for 3 4 minutes or until desired egg firmness is reached.
7. To serve, place a heaping scoop of spicy black bean quinoa hash on each plate, top with two waffles, and place one poached egg over the stack. Drizzle with honey and butter for an irresistible touch.

Chef’s Insight

Feel free to customize the dish by adding your favorite Tex-Mex ingredients such as avocado slices, diced tomatoes, or jalapenos.

Notes

For a more impressive presentation, garnish with additional fresh cilantro and a sprinkle of cheese.