|10 min||25 min||2|
|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)|
|1/2 cup||Quinoa, uncooked|
|1/2 whole lemon(s)||Lemon juice|
|1/4 cup||Parsley, fresh (chopped)|
|1 stalk(s)||Green onion (chopped)|
|2 medium egg||Egg (fried)|
|1/2 tsp||Hot pepper (chili) flakes (for topping, to taste)|
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.