Quinoa Bowls with Avocado and Egg

INGREDIENTS

2 tsp

extra-virgin olive oil, divided

1 tsp

red wine vinegar

1/4 tsp

kosher salt, divided

1 cup

hot cooked tricolor quinoa

1 cup

grape tomatoes, halved

1/2 cup

canned unsalted black beans, rinsed, drained, and warmed

2 tbsp

chopped cilantro, plus more for garnish

large omega-3 eggs

1/2

ripe avocado, sliced