Veggie & Egg Quinoa Plate

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Stunning presentation...tastes delicious to boot!


5 minutes

Prep time

20 minutes

Cook time

310 cal.

Per serving


Make sure you have...

Olive oil (1 tsp)


Stovetop, Pot (small), Peeler, Colander


Carrots (fresh)

Step 1

Bring a pot of salted water to boil. Peel & thinly slice the carrot.

Carrots (fresh)

Step 2

Add the carrots to the pot & cook for 20 min.


Step 3

Cook the quinoa according to the package instructions.

Broccoli (fresh)

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.

Broccoli (fresh)

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.

Carrots (fresh)

Step 8

Drain the carrots, Season with salt, pepper & a drizzle of olive oil. Mash with a fork or potato masher until puréed.

Carrots (fresh)
Broccoli (fresh)

Step 9

Serve the carrot purée alongside the quinoa. Top with the broccoli & sliced egg. Season with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy310 cal.
Fat13 g
Carbohydrates35 g
Protein15 g
Fiber6 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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Veggie & Egg Quinoa Plate