Name: Egg White and Roasted Vegetable Bowl with Quinoa and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Liquid Egg Whites; 0.5 cup Cooked Quinoa; 0.5 cup chopped Red Bell Pepper; 0.5 cup sliced Zucchini; 1 ounce Feta Cheese; 1 teaspoon Olive Oil

Egg White and Roasted Vegetable Bowl with Quinoa and Feta

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

YOUR SOLIN GENERATED RECIPE

Egg White and Roasted Vegetable Bowl with Quinoa and Feta

Roasted peppers and zucchini served over fluffy quinoa and soft scrambled egg whites, finished with tangy crumbled feta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.4g

Fat

13.2g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Liquid Egg Whites

0.5 cup Cooked Quinoa

0.5 cup chopped Red Bell Pepper

0.5 cup sliced Zucchini

1 ounce Feta Cheese

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper
2
Toss the chopped bell peppers and zucchini with olive oil and a pinch of dried oregano
3
Roast the vegetables for 15-20 minutes until they are tender and slightly charred
4
Prepare the quinoa according to package directions if not already cooked
5
In a non-stick skillet over medium heat, scramble the liquid egg whites until they are fully set and fluffy
6
Assemble the bowl by layering the cooked quinoa, scrambled egg whites, and roasted vegetables
7
Top the bowl with crumbled feta cheese and a crack of fresh black pepper