Quinoa, Egg, Pea, Carrot and Radish Bowl

Ingredients

• Quinoa3/4 cup (150 g)
• Carrot1/2 medium (30 g)
• Peas1/2 cup (100 g)
• Radish1/2 cup (60 g)
• Egg2 medium (100 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

   Peel and dice the carrot. Boil in a pot with a pinch of water for 6 minutes. Drain.

3. 3

   Step 3

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

4. 4

   Step 4

   Once heated, crack the egg and cook until the white sets. This will take about 3-4 minutes. Remove.

5. 5

   Step 5

   Wash and chop the radish.

6. 6

   Step 6

   Once the vegetables are ready, mix with the quinoa. Season with the remaining oil, salt and pepper.

7. 7

   Step 7

   Serve the quinoa with vegetables and eggs in a bowl.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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