This quinoa + 6 minute egg dish is SOOOO GOOD, and filled with so many different nutrients, in just so little of ingredients. It’s packed with protein, healthy fats, good fiber, and will give you great energy.
I wish I could have this for lunch/dinner every single day, and my mouth is watering right now because I am just typing it out.. Anyways, I think you’ll love it.
The recipe:
Rinse 1 cup quinoa. In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer 12–14 minutes until water is absorbed. Fluff with a fork and set aside.
Soft-boil eggs: Bring a small pot of water to a gentle boil. Carefully lower in eggs (in their shells) and cook exactly 6 minutes. Transfer to an ice bath for 1 minute, then peel and set aside.
Meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in spinach, kale, and slivered almonds; sauté 4–5 minutes until greens are wilted and almonds lightly toasted. Season with salt, pepper, and a few drops of white wine vinegar if using.
Add the cooked quinoa to the skillet and toss on medium heat for 1–2 minutes, drizzling in a bit more olive oil and seasoning to taste.
Divide the quinoa–greens mixture between two bowls. Top each with one 6-minute egg (halved) and avocado slices. Finish with an extra sprinkle of salt and pepper, and enjoy!! xx
Protein + Energy + Healthy Quinoa Dish
Ingredients
- 1 cup quinoa uncooked
- 2 large eggs
- 1 avocado sliced
- ⅓ cup slivered almonds
- 1 cup fresh spinach
- 1 cup kale stems removed and chopped
- ½ tsp minced garlic
- 1 –2 Tbsp olive oil divided
- Salt and pepper to taste
- A few drops white wine vinegar optional
Instructions
- Rinse 1 cup quinoa. In a saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer 12–14 minutes until water is absorbed. Fluff with a fork and set aside.
- Soft-boil eggs: Bring a small pot of water to a gentle boil. Carefully lower in eggs (in their shells) and cook exactly 6 minutes. Transfer to an ice bath for 1 minute, then peel and set aside.
- Meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Stir in spinach, kale, and slivered almonds; sauté 4–5 minutes until greens are wilted and almonds lightly toasted. Season with salt, pepper, and a few drops of white wine vinegar if using.
- Add the cooked quinoa to the skillet and toss on medium heat for 1–2 minutes, drizzling in a bit more olive oil and seasoning to taste.
- Divide the quinoa–greens mixture between two bowls. Top each with one 6-minute egg (halved) and avocado slices. Finish with an extra sprinkle of salt and pepper, and enjoy!! xx
