Fried Egg with Quinoa, Pea and Cucumber Salad

Ingredients

• Quinoa1 cup (200 g)
• Peas1/2 cup (100 g)
• Egg1 medium (50 g)
• Egg White2 count (80 g)
• Cucumber1/2 cup (60 g)
• Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Boil the water with a pinch of salt in a pot. Once boiling, add the peas.

3. 3

   Step 3

   Cook for 6 minutes and remove once tender. Drain and set aside.

4. 4

   Step 4

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

5. 5

   Step 5

   Once heated, crack the eggs until the white sets, about 3-4 minutes. Remove.

6. 6

   Step 6

   Mix the quinoa with the peas. Season with the remaining oil and salt and pepper.

7. 7

   Step 7

   Add the quinoa and peas, then add the remaining oil and salt and pepper to taste. Mix well.

8. 8

   Step 8

   Serve the quinoa, pea and cucumber salad with fried egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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