NUTRITION

SERVINGS

INGREDIENTS

4 large eggs

0.13 cup dry quinoa

1.5 cup Brussels sprouts

0.25 tsp olive oil

3 tbsp nutritional yeast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup water

PREPARATION

• 1

  Preheat the oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim and halve the Brussels sprouts, then toss them with the olive oil and half of the sea salt and black pepper.

• 3

  Spread the sprouts on the baking sheet in a single layer and roast for 20 minutes until the edges are crispy and caramelized.

• 4

  While roasting, rinse the quinoa under cold water and place it in a small saucepan with the water, nutritional yeast, garlic powder, and the remaining salt and pepper.

• 5

  Bring the quinoa mixture to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the liquid is fully absorbed.

• 6

  Bring a separate small pot of water to a boil, carefully lower the eggs in, and cook for 7 minutes to achieve a jammy yolk.

• 7

  Immediately transfer the eggs to an ice bath for 3 minutes, then gently peel and slice them in half.

• 8

  Fluff the savory quinoa with a fork, divide into bowls, and top with the roasted Brussels sprouts and halved boiled eggs.