Name: Egg and Quinoa Vegetable Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/3 cup cooked Quinoa; 1 large Egg; 2 large Egg Whites; 3/4 cup Plain Non-fat Skyr; 1.5 cups Broccoli florets; 1/2 teaspoon Olive Oil; 1 cup Baby Spinach; 1 tablespoon Lemon Juice

Egg and Quinoa Vegetable Bowl with Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Egg and Quinoa Vegetable Bowl with Roasted Broccoli

A vibrant bowl of fluffy quinoa and roasted broccoli topped with soft-boiled eggs and a dollop of zesty lemon-garlic skyr for a creamy finish.

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NUTRITION

Protein

38g

Fat

9.0g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup cooked Quinoa

1 large Egg

2 large Egg Whites

3/4 cup Plain Non-fat Skyr

1.5 cups Broccoli florets

1/2 teaspoon Olive Oil

1 cup Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
3
While the broccoli is roasting, bring a small pot of water to a boil and cook the whole egg for 6-7 minutes for a soft-boiled consistency, then shock in ice water and peel.
4
In a small non-stick skillet, cook the egg whites over medium heat until fully set and fluffy.
5
In a small bowl, whisk together the plain skyr, lemon juice, and a dash of garlic powder or black pepper to create a savory dressing.
6
Assemble the bowl by placing the fresh baby spinach at the base, followed by the cooked quinoa and roasted broccoli.
7
Top the bowl with the cooked egg whites and the halved soft-boiled egg.
8
Finish the dish with a generous dollop of the seasoned skyr dressing over the top.