Quinoa with Parsley, Eggs and Avocado

Ingredients

• Quinoa1 cup (200 g)
• Garlic1 clove (3 g)
• Onion1/4 count (38 g)
• Egg2 medium (100 g)
• Avocado1/4 count (60 g)
• Parsley3 tablespoon (12 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Preheat a pan over medium-high heat with half the oil. In the meantime, chop the garlic and onion.

3. 3

   Step 3

   Once heated, add the onion and garlic stir-fried for 5-7 minutes until the onion gets translucent.

4. 4

   Step 4

   Mix the stir-fry with the chopped quinoa and parsley. Season with salt and pepper to taste.

5. 5

   Step 5

   At the same time, heat the remaining oil in another pan over medium-high heat.

6. 6

   Step 6

   Once heated, crack the eggs and cook until the white sets. This will take 3-4 minutes, set aside.

7. 7

   Step 7

   Peel the avocado and cut into pieces.

8. 8

   Step 8

   Serve the quinoa with parsley, eggs and avocado on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa with Parsley, Eggs and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.