Quinoa Tabbouleh with Vegetables & Fried Egg

Quinoa Tabbouleh with Vegetables & Fried Egg

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 2

Ingredients


1 medium potato(es) Sweet potato (chopped)
2 medium Carrots (chopped, or winter squash)
2 tbsp Extra virgin olive oil (divided)
1 dash Salt and pepper (to taste)
2 cup Spinach
1/2 cup Quinoa, uncooked
1/2 whole lemon(s) Lemon juice
1/4 cup Parsley, fresh (chopped)
1 stalk(s) Green onion, scallion, ramp (chopped)
2 medium egg Egg (fried)
1/2 tsp Hot pepper (chili) flakes (for topping, to taste)

Instructions


Toss chopped sweet potato, carrots, and/or winter squash with olive oil, salt, and pepper, and roast at 400°F until golden-brown.

Wilt spinach in a large skillet and chop; stir into cooked quinoa along with some olive oil, fresh lemon juice, chopped parsley, scallion, salt, and pepper.

Arrange quinoa mixture in the bowl and top with vegetables, a fried egg, and chili flakes.

Enjoy!

Nutrition Facts

Per Portion

Calories 258
Calories from fat 26.6
Calories from saturated fat 3.3
Total Fat 3.0 g
Saturated Fat 0.4 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 0.7 g
Cholesterol 0
Sodium 109 mg
Potassium 893 mg
Total Carbohydrate 49 g
Dietary Fiber 7.5 g
Sugars 6.2 g
Protein 8.8 g

Dietary servings

Per Portion


Grain 2.1
Meat Alternative 0.5
Vegetables 2.1

Energy sources


Pygal37%460.981558975647161.2057755544855749%320.3552877194304259.3628060060161714%343.5720390129159115.1685139915115737%49%14%CarbohydratesFatProtein
Lunch
Main