Quinoa Bowl with Egg and Yogurt Dressing

Ingredients

• Quinoa3/4 cup (150 g)
• Egg1 count (55 g)
• Avocado1/4 count (60 g)
• Peas1/4 cup (50 g)
• Carrot1 medium (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Parsley3 tablespoon (12 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat two pots with water over high heat until boiling. In the meantime, peel and slice the carrot.

3. 3

   Step 3

   Once boiling, put the carrot and the peas in a pot and let boil for 6 minutes. Next, remove and drain.

4. 4

   Step 4

   Put the egg in the other pot and let boil for 8 minutes. Next, remove, let sit for a bit, peel and slice.

5. 5

   Step 5

   Chop the garlic and cut the avocado into wedges.

6. 6

   Step 6

   For the dressing: Mix the plain yogurt with the lemon juice, mustard, salt and pepper. Add 1/3 of the indicated parsley.

7. 7

   Step 7

   In a bowl, add the quinoa with the remaining oil and stir. Then add the remaining ingredients and pour the prepared dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Bowl with Egg and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.