Recipe
Salad
Garden Veggie Quinoa Bowl
Primary Media
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
4 Hy-Vee pasteurized large eggs | ||
1 c. uncooked red quinoa | ||
8 Brussels sprouts | ||
2 c. fresh green beans | ||
2 c. broccoli florets | ||
2 c. grape tomatoes, halved | ||
3 radishes, thinly sliced | ||
1 avocado, pitted, peeled and thinly sliced | ||
2 tbsp. fresh lemon juice |
Things To Grab
- Small saucepan
- Cheese grater
- Large saucepan
- Colander
- Large bowl
Directions
- Place eggs in a small saucepan with enough water to cover. Bring to a boil; reduce heat and simmer for 5 minutes. Remove pan from heat and let stand for 2 minutes. Drain water and run cold water over eggs until cool enough to handle; drain. To peel, gently tap egg on the countertop until shell is thoroughly cracked. Peel off eggshell with fingertips, starting at large end.
- Prepare quinoa according to package directions.
- Grate Brussels sprouts with a cheese grater. Stir into the quinoa. Set quinoa mixture aside and keep warm.
- Bring 4 cups water to boiling in a large saucepan. Cook green beans and broccoli florets for 3 minutes; drain. Place vegetables in a large bowl of ice water; cool and drain.
- Divide quinoa mixture among four serving bowls. Top with green beans, broccoli, tomatoes, radishes and avocado. Sprinkle with lemon juice to taste, and top with eggs, cut in half.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 185g
- Sodium: 95mg
- Total Carbohydrates: 46g
- Protein: 16g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 90%
0%
Iron 25%
0%
Calcium 10%