NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 large Eggs

3.75 oz Canned sardines

1 cup Cooked quinoa

2 cup Broccoli florets

1.5 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 clove Garlic

0.5 tsp Fresh ginger

1 medium Scallion

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the eggs into the water, and simmer for 6.5 minutes.

• 2

  Immediately transfer the eggs to an ice bath for 5 minutes, then peel and slice them in half to reveal the jammy centers.

• 3

  Heat 0.5 tablespoons of olive oil in a large skillet over medium heat and sauté the broccoli florets with a splash of water until bright green and tender-crisp.

• 4

  Remove the broccoli and add the remaining 1 tablespoon of olive oil to the skillet, then sauté the shrimp, minced garlic, and grated ginger until the shrimp are pink and opaque.

• 5

  In a large serving bowl, layer the cooked quinoa and top it with the sautéed shrimp, broccoli, and drained sardines.

• 6

  Place the jammy egg halves on top, drizzle with tamari and toasted sesame oil, and garnish with sliced scallions and red pepper flakes.