YOUR SOLIN GENERATED RECIPE
Egg and Quinoa Bowl with Fresh Pico and Crispy Purple Cabbage
Enjoy a vibrant bowl featuring protein-rich eggs, hearty quinoa and black beans, all topped with a refreshing pico de gallo and crisp purple cabbage, finished off with a dollop of creamy Greek yogurt for an extra burst of tangy flavor. This versatile dish is perfect for breakfast, lunch, or dinner, delivering a satisfying balance of textures and tastes.
INGREDIENTS
3 large Eggs
1/2 cup Cooked Quinoa
1/2 cup Black Beans
1 cup Fresh Pico de Gallo
1 cup Shredded Purple Cabbage
1/4 cup Plain Nonfat Greek Yogurt
PREPARATION
Prepare all ingredients by cooking quinoa according to package directions and rinsing the black beans if using canned.
In a bowl, whisk the eggs and scramble them in a non-stick skillet over medium heat until softly set.
In a serving bowl, layer the cooked quinoa as the base.
Add the scrambled eggs and gently stir in the black beans.
Top the mixture with a generous serving of fresh pico de gallo and sprinkle the shredded purple cabbage over the top.
Finish with a dollop of plain nonfat Greek yogurt for creaminess, and serve immediately.