Garden Veggie Quinoa Bowl

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. 