Quinoa with Egg, Peas, Corn and Broccoli

Ingredients

• Quinoa3/4 cup (150 g)
• Peas1/4 cup (50 g)
• Broccoli1/2 cup (45 g)
• Corn1/4 unidad (63 g)
• Egg1 count (55 g)
• Olive Oil1/2 tablespoon (5 ml)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Shell a corn and put the grains in a pot with boiling water. Boil for 12 minutes.

3. 3

   Step 3

   In the meantime, cut the broccoli into florets.

4. 4

   Step 4

   Six minutes before removing the corn, add the peas and three minutes before removing, add the broccoli.

5. 5

   Step 5

   Once all the vegetables are soft, remove and drain.

6. 6

   Step 6

   At the same time, boil the egg in another pot for 8-10 minutes. Remove, drain, let cool and peel.

7. 7

   Step 7

   Mix the quinoa with the corn, peas and broccoli.

8. 8

   Step 8

   Heat a pan over medium heat. In the meantime, chop onion and garlic.

9. 9

   Step 9

   Once heated, pour the oil and add the onion, garlic and a pinch of salt.

10. 10

    Step 10

    Stir-fry for 5 minutes and add the quinoa with the rest of the vegetables. Add salt and pepper and mix well.

11. 11

    Step 11

    Season to taste and serve with the egg. If you want, you can add lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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