NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked green lentils

0.25 cup cooked quinoa

1 large egg

0.5 cup non-fat Greek yogurt

1 tbsp hemp hearts

1 cup baby spinach

0.5 medium cucumber

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6 to 7 minutes for a jammy yolk.

• 2

  Immediately transfer the egg to an ice bath to cool, then peel and slice it in half.

• 3

  In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, garlic powder, sea salt, and black pepper until the dressing is creamy and smooth.

• 4

  In a large serving bowl, combine the cooked lentils and quinoa, drizzling with the extra virgin olive oil and tossing gently to coat.

• 5

  Dice the cucumber into small cubes and layer them over the grain base along with the fresh baby spinach.

• 6

  Place the halved egg on top of the bowl and drizzle the prepared yogurt dressing over all the ingredients.

• 7

  Finish by sprinkling the hemp hearts over the top for a nutty texture and a final boost of plant-based protein.