Quinoa Egg Bowl

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.
Awesome.