Quinoa Tabbouleh with Vegetables & Fried Egg

11 35 449
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 2
Quinoa Tabbouleh with Vegetables & Fried Egg
Health Rating

Ingredients


1 medium potato 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 449
Calories from fat 192
Calories from saturated fat 33
Total Fat 21.4 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 12.7 g
Cholesterol 170 mg
Sodium 207 mg
Potassium 956 mg
Total Carbohydrate 50 g
Dietary Fiber 7.7 g
Sugars 6.6 g
Protein 14.4 g

Dietary servings

Per Portion


Grain 2.1
Meat Alternative 0.5
Vegetables 3.0

Energy sources


Pygal44%466.36997383500676179.4987058688557543%306.6087347492942243.1018158170825813%345.61945317117124114.2656176108920144%43%13%CarbohydratesFatProtein
Lunch
Main