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Cooking Time Lunch
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Servings 1-2
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Health Benefit Protein packed
This dish is pretty simple. I’ll make it when I have quinoa left over from the day before.
The nice thing about this base bowl, is that you can make variations depending on what you’re in the mood for. Like if Mexican is sounding good, use Mexican spices. Or you can just go plain, you don’t even need spices and it will be delicious as is.
Main Ingredients:
- 1-2 Tbsp Avocado oil or Grass-Fed Butter
- 2-3 cups Cooked Quinoa
- 1 sm-med Onion, chopped
- 1 Zucchini, chopped
- 1 Red Bell Pepper, chopped
- 3 cloves Garlic, chopped
- 1 Organic Egg
- Sea Salt
- Pepper
- Spice(s) of choice (can flavor with Mexican, Italian or curry seasonings, as desired)
Toppings:
- 1 Cucumber, chopped
- Handful fresh herbs (Basil, Parsley or Mint), chopped
- Avocado
- Greens
- Sprouts
- Hot sauce / yummy sauce (optional)
- Hummus (optional)
Preparation:
Sauté chopped veggies and garlic with oil or butter. Add cooked quinoa. Crack in the egg and mix until egg is cooked. Season to taste.
Transfer to serving dishes, on a bed of Greens. Top with chopped cucumber, fresh herbs, avocado and sprouts.
If you like, you can add a yummy sauce, hot sauce or hummus. It’s the sort of dish you can kinda do whatever you want with!
Enjoy!
