Stovetop, Pot (small), Peeler, Colander
Bring a pot of salted water to boil. Peel & thinly slice the carrot.
Add the carrots to the pot & cook for 20 min.
Cook the quinoa according to the package instructions.
Bring another pot of salted water to a boil. Wash & cut the broccoli into florets. Wash the egg shells with soapy water. Rinse well.
Add the broccoli & eggs to the pot. Cook together for 7 min.
Drain the broccoli & eggs. Plunge the eggs into a bowl of icy cold water to stop the cooking. Then peel them.
Fluff the quinoa.
Drain the carrots, Season with salt, pepper & a drizzle of olive oil. Mash with a fork or potato masher until puréed.
Serve the carrot purée alongside the quinoa. Top with the broccoli & sliced egg. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
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.