Herb-Roasted Vegetable Quinoa Bowl with Soft-Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Quinoa Bowl with Soft-Poached Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Soft-Poached Eggs

Savor a vibrant bowl featuring soft-poached eggs nestled atop a bed of fluffy quinoa and roasted seasonal vegetables, all accented with a drizzle of olive oil and a sprinkle of nutritional yeast for a burst of umami. This dish strikes a balance between wholesome, earthy flavors and a protein boost to fuel your day.

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NUTRITION

396kcal
Protein
20.4g
Fat
11.6g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Cooked Quinoa

1/2 cup Chickpeas (rinsed)

1 cup Mixed Roasting Vegetables

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Fresh Mixed Herbs (rosemary & thyme)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mixed vegetables with fresh herbs, salt, pepper, and 1/2 teaspoon of olive oil on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, rinse the quinoa if needed and prepare it according to package instructions until it becomes fluffy. Measure out 1/2 cup once cooked.

  • 3

    Bring a pot of water to a gentle simmer. Crack the eggs individually into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 4

    Assemble the bowl by layering the warm quinoa, roasted vegetables, and rinsed chickpeas. Gently place the soft-poached eggs on top.

  • 5

    Drizzle with a light sprinkle of nutritional yeast and season with additional salt and pepper to taste before serving.

Herb-Roasted Vegetable Quinoa Bowl with Soft-Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Vegetable Quinoa Bowl with Soft-Poached Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Soft-Poached Eggs

Savor a vibrant bowl featuring soft-poached eggs nestled atop a bed of fluffy quinoa and roasted seasonal vegetables, all accented with a drizzle of olive oil and a sprinkle of nutritional yeast for a burst of umami. This dish strikes a balance between wholesome, earthy flavors and a protein boost to fuel your day.

NUTRITION

396kcal
Protein
20.4g
Fat
11.6g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/2 cup Cooked Quinoa

1/2 cup Chickpeas (rinsed)

1 cup Mixed Roasting Vegetables

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 tablespoon Fresh Mixed Herbs (rosemary & thyme)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the mixed vegetables with fresh herbs, salt, pepper, and 1/2 teaspoon of olive oil on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, rinse the quinoa if needed and prepare it according to package instructions until it becomes fluffy. Measure out 1/2 cup once cooked.

  • 3

    Bring a pot of water to a gentle simmer. Crack the eggs individually into a small bowl and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 4

    Assemble the bowl by layering the warm quinoa, roasted vegetables, and rinsed chickpeas. Gently place the soft-poached eggs on top.

  • 5

    Drizzle with a light sprinkle of nutritional yeast and season with additional salt and pepper to taste before serving.