Stunning presentation...tastes delicious to boot!
Make sure you have...
Stovetop, Pot (small), Peeler, Colander
Step 1
Bring a pot of salted water to boil. Peel & thinly slice the carrot.
Step 2
Add the carrots to the pot & cook for 20 min.
Step 3
Cook the quinoa according to the package instructions.
Step 4
Bring another pot of salted water to a boil. Wash & cut the broccoli into florets. Wash the egg shells with soapy water. Rinse well.
Step 5
Add the broccoli & eggs to the pot. Cook together for 7 min.
Step 6
Drain the broccoli & eggs. Plunge the eggs into a bowl of icy cold water to stop the cooking. Then peel them.
Step 7
Fluff the quinoa.
Step 8
Drain the carrots, Season with salt, pepper & a drizzle of olive oil. Mash with a fork or potato masher until puréed.
Step 9
Serve the carrot purée alongside the quinoa. Top with the broccoli & sliced egg. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
Energy | 310 cal. |
Fat | 13 g |
Carbohydrates | 35 g |
Protein | 15 g |
Fiber | 6 g |
On average, one serving of the recipe "Veggie & Egg Quinoa Plate" contains 310 Energy, 13 g of Fat, 35 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.
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