Quinoa Bowl (without Kale Chips)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup of quinoa2 cups of water1/2 cup of shredded carrots3 garlic clovessalt and pepper to taste4 tsp Avocado Oil, divided12 oz baby bella mushrooms2 tsp garlic salt or to taste1 tsp garlic powder1 tsp onion powder3 extra large eggs (Costco), cooked sunny side up with 2 tsp of avocado oil2 TBSP grated parmesan cheese, divided
Add the quinoa and water to a medium saucepot and bring to a boil Add the carrots, garlic and a pinch of salt. Cover and reduce heat to low and simmer until tender, about 15 minutes.
Add 2 tsp avocado oil and mushrooms to a pan and season with garlic salt, garlic powder and onion powder. Saute on high until brown on both sides.
Add remaining 2 tsp of avocado oil and cook eggs sunny side up in the oil. There should be a little oil left over, about 1 tsp.
To assemble the bowls, for each bowl, Start with 1 cup of quinoa, then 1/3 of the mushrooms on top. Next add one of the cooked eggs. Sprinkle with 2 tsp parmesan cheese. Enjoy!
Serving Size: makes 1 bowl; 1 cup quinoa, 1/3 of mushrooms and 2 tsp parmesan cheese
Add 2 tsp avocado oil and mushrooms to a pan and season with garlic salt, garlic powder and onion powder. Saute on high until brown on both sides.
Add remaining 2 tsp of avocado oil and cook eggs sunny side up in the oil. There should be a little oil left over, about 1 tsp.
To assemble the bowls, for each bowl, Start with 1 cup of quinoa, then 1/3 of the mushrooms on top. Next add one of the cooked eggs. Sprinkle with 2 tsp parmesan cheese. Enjoy!
Serving Size: makes 1 bowl; 1 cup quinoa, 1/3 of mushrooms and 2 tsp parmesan cheese
Nutritional Info Amount Per Serving
- Calories: 413.9
- Total Fat: 15.7 g
- Cholesterol: 247.6 mg
- Sodium: 2,226.2 mg
- Total Carbs: 48.3 g
- Dietary Fiber: 5.9 g
- Protein: 19.4 g
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