Quinoa Bowl (without Kale Chips)

1 cup of quinoa
2 cups of water
1/2 cup of shredded carrots
3 garlic cloves
salt and pepper to taste
4 tsp Avocado Oil, divided
12 oz baby bella mushrooms
2 tsp garlic salt or to taste
1 tsp garlic powder
1 tsp onion powder
3 extra large eggs (Costco), cooked sunny side up with 2 tsp of avocado oil
2 TBSP grated parmesan cheese, divided

When cooking the eggs, you should use 2 tsp of oil, but for the nutrition, I only added 1 tsp, because there should be about 1 tsp oil left over.

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