Lately I’ve been super into posting pics with Instagram on my iPhone. The photo above is an Instagram photo. Awesome, right? Well, one of the people I follow there – Connie from A Life of Perfect Days – has been posting delicious, mouth-watering pics of quinoa + egg bowls lately. Every time I see one, I’m like “Whoa. I seriously gotta do this.” So today, I decided to create a quinoa egg bowl myself.
Roasted kabocha squash. Cool, creamy avocado. Garlicky kale. NEED I SAY MORE!?
It’s so easy to make, totally customizable (add or remove ingredients as you please), and packed with protein from the quinoa and eggs! If you want to make a vegan version, use your favorite bean instead of eggs.
This dish was a serious hit at my apartment. In fact, I’ve already gotten a request to make it again.
Ingredients (makes 2 bowls):
- 1 cup quinoa
- 2 hard-boiled organic eggs
- 1 cup cubed kabocha squash
- 1 big handful kale, chopped into bite-sized pieces
- 1/2 avocado
- 1 clove garlic, chopped
- Juice from 1/2 lemon
- A few drizzles of olive oil
- Sea salt + pepper to taste
- Red pepper flakes
Roast the cubed squash in oven at 400 for about 20 mins or until slightly browned.
Cook quinoa. (boil 1 cup quinoa in 2 cups water for about 15 mins)
Hard-boil the eggs.
Saute kale in a pan w/ a few drops of olive oil and the garlic, a few minutes – until soft.
When quinoa is done cooking, add it to bowls and drizzle a bit of olive oil, sea salt + pepper to taste. Stir in the garlicky kale.
Add squash, avocado and eggs to the bowl. Squeeze lemon juice over everything and top with red pepper flakes.