Egg with Quinoa and Mushrooms Salad with Broccoli

Ingredients

• Egg1 count (55 g)
• Egg White2 count (80 g)
• Quinoa3/4 cup (150 g)
• Broccoli1 cup (90 g)
• Mushrooms1/2 cup (35 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked quinoa.

2. 2

   Step 2

   Preheat a pan over medium-high heat.

3. 3

   Step 3

   Cut the mushrooms and cut the broccoli into small florets.

4. 4

   Step 4

   Once heated, add half of the oil, mushrooms, broccoli, salt and pepper to taste.

5. 5

   Step 5

   Stir-fry for 5-7 minutes and stir occasionally. Cook until the vegetables are tender. Remove.

6. 6

   Step 6

   At the same time, heat the remaining oil in a pan over medium-high heat.

7. 7

   Step 7

   Once heated, add the egg together with the egg whites and cook until set, this will take approximately 3-4 minutes. Remove.

8. 8

   Step 8

   Serve the egg, quinoa and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg with Quinoa and Mushrooms Salad with Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.