Lentil, Quinoa, Carrot and Egg Bowl with Onion Salad

Ingredients

• Quinoa3/4 cup (150 g)
• Lentils1/2 cup (100 g)
• Egg2 medium (100 g)
• Carrot1/2 medium (30 g)
• Onion1/2 count (75 g)
• Garlic1/2 clove (2 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and lentils.

2. 2

   Step 2

   Peel and chop the carrot. Then place in pot filled with boiling water and cook for 6 minutes. Once ready, remove and drain.

3. 3

   Step 3

   Then heat half the oil in a pan over high heat. In the meantime, chop half the onion with the garlic.

4. 4

   Step 4

   Once heated, add the onion with the garlic and a pinch of salt. Stir-fry for 3-5 minutes.

5. 5

   Step 5

   Add the lentils and the quinoa. Mix well and turn off. If you want, you can add any herb you like.

6. 6

   Step 6

   Then heat the remaining oil in a pan over medium-high heat.

7. 7

   Step 7

   Once heated, crack the eggs and cook until set, about 3-4 minutes. Remove.

8. 8

   Step 8

   In the meantime, cut the remaining onion into thin strips and season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   If you want, you can soak the onion in salted water to reduce its bitterness.

10. 10

    Step 10

    Serve the fried eggs with the lentils, quinoa and onion salad. You can add some fresh chopped parsley or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil, Quinoa, Carrot and Egg Bowl with Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.