Spring Quinoa Bowl
Preparation: 10 minutes
Oven: 15 minutes
-1 large egg
-1 tsp olive oil
-1 clove garlic, minced
-½ cup brussels sprouts, halved
-3-4 large asparagus spears, cut into 2-inch pieces
-½ cup cooked quinoa
-1 cup baby arugula or other leafy green
-¼ small avocado, sliced
-1 green onion, sliced
-tahini dressing (optional)
To make the soft-boiled egg, bring a pot of water to a boil. Use a spoon to gently drop the egg into the boiling water. Cook 6-7 minutes, maintaining a gentle boil. As soon as the cook time is up, drain the egg and place it in a bowl of ice water to cool.
Heat oil in a small nonstick skillet. Add brussels sprouts and cook over medium heat, stirring, about 5 minutes. Add garlic and asparagus spears and continue cooking until asparagus is bright green, about 5 more minutes.
Heat quinoa if it is not already warm. Add to a bowl with arugula, brussels sprouts and asparagus.
Peel the egg and cut in half. Add to the bowl on top of the veggies. Top with sliced avocado, green onions, and any additional sauce (tahini dressing option).
Quinoa, eggs, and dressing can be made up to 3 days in advance.
Use any grains, greens, or veggies you have on hand to make this bowl your own.
You can also top with a fried egg or poached egg instead of a soft-boiled egg. Or leave the egg off for a vegan bowl.