|10 min||30 min||2|
|1 cup||Quinoa, cooked (as per package directions)|
|1 cup||Baby spinach|
|1/2 medium||Red onion (sliced)|
|1/2 medium pepper(s)||Red bell pepper (sliced)|
|1/4 squash||Delicata squash (sliced)|
|1/2 medium||Zucchini (sliced)|
|1 tbsp||Extra virgin olive oil|
|1 tbsp minced||Ginger root|
|2 clove(s)||Garlic (finely chopped)|
|2 tbsp||Soy sauce, tamari|
|1/2 cup||Frozen green peas (thawed)|
|2 stalk(s)||Green onion, scallion, ramp (finely chopped)|
|1 dash||Red pepper flakes (optional)|
|2 medium egg||Egg (fried, optional)|
1. Heat oven 425 F.
2 Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces.
3. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.
4. Heat oil in a large pan over a medium-high heat. Add ginger and garlic to the pan and cook, stirring, for 30 seconds.
5. Add cooked quinoa, tamari and peas and stir, cooking for 2 minutes. Add spinach and other roasted vegetables and cook for another 2 minutes.
6. Fry an egg for each bowl, if desired. Fill bowls with fried quinoa and top with scallions, red pepper flakes and an egg.
To fry an egg:
Serve and enjoy!
provide key vitamins and minerals required for vital health and maintenance of the body!