Garden Veggie Quinoa Bowl

Recipe

Salad
Garden Veggie Quinoa Bowl

Primary Media

User Rating

4 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

Recipe Wellness Badges

Author

Save Options

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
4Hy-Vee pasteurized large eggs
1 c.uncooked red quinoa
8Brussels sprouts
2 c.fresh green beans
2 c.broccoli florets
2 c.grape tomatoes, halved
3radishes, thinly sliced
1avocado, pitted, peeled and thinly sliced
2 tbsp.fresh lemon juice

Things To Grab

  • Small saucepan
  • Cheese grater
  • Large saucepan
  • Colander
  • Large bowl

Directions

  1. 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.
  2. Prepare quinoa according to package directions.
  3. Grate Brussels sprouts with a cheese grater. Stir into the quinoa. Set quinoa mixture aside and keep warm.
  4. 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.
  5. 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%

Recipe Source:

Balance May 2017