Quinoa Veggie Bowl

Updated: Sep 21


Recipe By Krissy Jones + Chloe Kernaghan from Well + Good

Photo from the Purple Carrot

Serves Two


The Ingredients

  • 2 pasture-rasied eggs

  • 2 tsp extra virgin olive oil

  • 1 garlic clove, minced

  • 2 cups chopped kale

  • sea salt & pepper, to taste

  • 1 cup cooked sprouted quinoa

  • 1/2 avocado, pitted and peeled

  • 2/3 cup kimchi

  • 1 cup roasted broccoli

  • 2 tbsp toasted sesame seeds

  • 3 tbsp lemon vinaigrette (below)

Lemon Vinaigrette

  • 1 large shallot, finely minced

  • 2 tbsp fresh lemon juice

  • 1 tbsp rice wine vinegar (or apple cider vinegar)

  • salt & pepper, to taste

  • 1/3 cup extra virgin olive oil


The Instructions

  • Preheat oven to 425ºF and roast broccoli on sheet pan with a light drizzle of olive oil for 20-25 minutes.

  • Bring a small pot of water to boil over high heat. Fill a small bowl with ice water and set it nearby. Gently lower the egg into the water and cook exactly 7 minutes for a perfect jam-like yolk, or cook longer according to your preference. Drain the egg and plunge it into the ice water to stop the cooking. When cool enough to handle, peel the egg.

  • Drizzle the EVOO in a small skillet over medium heat. When it shimmers, add the garlic and cook, stirring about 1 minute. Add the kale and cook until wilted about 2 minutes. Season with salt.

  • Place the quinoa in a shallow bowl. Top with the avocado, kimchi, cooked kale, and roasted broccoli.

  • Slice the eggs in half and place in the bowls.

Lemon Vinaigrette (makes about 2/3 cup)

  • In a small jar with a lid, combine the shallot, lemon juice, vinegar, and salt. Season with pepper. Let the mixture sit for 15 minutes to soften the shallots, then add the olive oil. Cover and shake vigorously. Store in the drige for up to 4 days. Shake well before using.

**Drizzle with the vinaigrette and scatter the sesame seeds over the top. Season with salt and pepper, and serve!



Bowl



Vinaigrette








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