- Over Easy or Over Medium Egg
- ½ Avocado sliced
- 1 cup Cooked Quinoa (about ⅓ cup dry quinoa)
- 1 Carrot diced
- 1 Large Portobello Mushroom
- 1 cup Spinach
- 1 Garlic Clove minced
- 1 tbsp Fresh Rosemary finely chopped
- 2 slices Bacon optional
- Chopped Green Onions
Cook quinoa according to package instructions.
Prepare the toppings: Peel and cut the carrot into bite sized pieces. Heat oil in a skillet over medium heat, add carrots, and saute for 5 minutes. Add the mushroom, minced garlic, and rosemary. Saute for 5-7 minutes, or until cooked through. Season with salt and pepper to taste.
Assemble the bowl. Add as much of your favorite toppings as you’d like.
Make Ahead Option:
- Quinoa: Cook quinoa up to 5 days before you plan to indulge. Just refrigerate it in an airtight container.
- Eggs: Soft boil eggs instead of frying them. Leave them in the shell until you are ready to assemble the bowl. They last up to 7 days in the fridge.
- Vegetables: The sauteéd veggies can be stored in an airtight container in the fridge for about 2 days before use. Or you can use raw shredded vegetables and skip the stove.
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Serving: 1bowl | Calories: 572kcal | Carbohydrates: 55.3g | Protein: 19.8g | Fat: 21.3g | Saturated Fat: 3.6g | Cholesterol: 164mg | Sodium: 138mg | Potassium: 1491mg | Fiber: 13.1g | Sugar: 3.8g | Calcium: 116mg | Iron: 5mg