Ingredients
Utensils
Stovetop, Pot (small)
recipe
Step 1
In a pot of boiling water, cook the eggs for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the eggs to the ice water to stop the cooking. Once cool to touch, peel off the shells & set aside.
Step 2
In the meantime, thinly slice the cheese into strips, using a vegetable peeler.
Step 3
Slice the avocado in half. Discard the skin & the pit. Dice the avocado.
Step 4
Drain & slice the sun-dried tomatoes into strips.
Step 5
Prepare the quinoa according to the package instructions.
Step 6
Serve the quinoa with the lettuce, avocado, sun-dried tomatoes & cheese. Top with the soft-boiled egg cut in half & re-season to taste. Enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 794 cal. |
| Fat | 37 g |
| Carbohydrates | 58 g |
| Protein | 30 g |
| Fiber | 14 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Egg & Avocado Quinoa Bowl" contains: 794 Energy ; 37 g of Fat ; 58 g of Carbohydrates ; 30 g of Protein ; 14 g of Fiber.
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