Mean Green Quinoa Breakfast Bowl

Prep Time: 10 Mins

Cook Time: 20 Mins

Total Time: 30 Mins

Serves: 2-4

If you loved my Quinoa Mushroom Breakfast Bowl, you are sure to love her meaner greener older sister. Much of the flavour comes from a green goddess sauce, which is also featured in this falafel bowl. Make a big batch and a lot of the leg work is done to have a few different delicious meals. Paired with zucchini, snap peas and green onions, this bowl is quick to make, meal-prep friendly and tasty. I usually make a big batch of quinoa and the sauce and cook the veggies and egg fresh on the day!

Ingredients

1 tablespoon extra-virgin olive oil, divided

1 cup white quinoa, rinsed

2 cups broth or water

200g zucchini (1-2 zucchini)

100g snap peas

1 green onion, thinly sliced

4-8 eggs

Salt and pepper to taste

Basil and chives as garnish

Green Goddess Dressing:

1 medium ripe avocado

1/4 cup Greek yogurt (or regular) 

3 tablespoons packed snipped chives

3 tablespoons packed fresh basil

3 tablespoons packed fresh parsley

1 clove garlic

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon fine sea salt

Freshly ground pepper

Directions

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1. Blend the avocado, yogurt, chives, basil, parsley, garlic, olive oil, apple cider vinegar, lemon juice, salt, pepper, and 3-4 tablespoons water (only if using Greek yogurt) on high in a blender or food processor until smooth.

2. Combine the quinoa with 2 cups of broth or water and a pinch of salt in a pot. Bring to a boil, reduce heat to low, cover the pot, and simmer for 15 minutes. Remove from heat and let sit for 10 more minutes. When ready to serve, fluff with a fork.

3. Heat ½ tablespoon olive oil over medium heat in a large skillet. Sauté the zucchini, snap peas, and green onions until browned about 5-10 minutes. Season with salt and pepper and remove the contents from the pan.

4. Add another ½ tablespoon of olive oil to the same skillet and cook the eggs to your liking!

5. To serve, add quinoa, vegetables, the green goddess sauce, and an egg (or 2 or 3) to each bowl! Garnish with fresh basil and or chives.

• Storing Tips

  Store the quinoa and vegetables in one container and the sauce in another. The quinoa and veg should last for 3-4 days in the fridge. The sauce, if you press down some plastic wrap over the top will help keep it fresh and green longer about 2-3 days. Make the eggs fresh.

• Nutrition

  Per 1 serving (4 total):

  Calories: 507

  Carbohydrates: 40g

  Protein: 26g

  Fat: 26g

  Saturated Fat: 5g

  Fiber: 7g

  Sugar: 7g