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Quinoa Egg Bowl

by jenny sansouci on December 5, 2011

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.

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{ 1 comment }

orly December 6, 2011 at 11:23 am

am going to try this dish today !!! it looks delicious

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