Quinoa With Egg and Veggies

SINGLE SERVING:

Fat (g)Protein (g)Carbs (g)Fiber (g)Total (kcal)
Quinoa (50g)37323,5184
White Mushrooms (100g)33122
Zucchini (100g)13117
Sweet Peppers (50g)<1313,5
Leek (50g)<17<130,5
Carrot (80g)7,21,632,8
Medium Egg (~100g)1013143
Olive Oil (10g ~2 teaspoons)12
25,527,252,27,2442,8kcal

Egg substitutes for allergics or vegans/vegetarians include:

Fat (g)Protein (g)Carbs (g)Fiber (g)Total (kcal)
Firm Tofu (185g)7,416,53,7144,3
Edamame (200g) 822148218

To cook the quinoa:
Rinse it until water comes out clear. Put in a pot at medium heat, with enough water to cover it and add a pinch of salt. Let cook until all water is absorbed and the quinoa is tender.

To cook the vegetables:
Cut every vegetable in small cubes, or as small as you’d like for a spoon dish.
Add one teaspoon of olive oil to a pan on medium heat and toss the carrots, mushrooms and zucchini in. Once they’re about half-way done add the leek and peppers (and tofu, if you’re not using egg), then lightly salt it all.

With your veggies almost done, add another teaspoon of oil to the same pan and dump the quinoa in! Crack an egg on top, add cumin to taste and stir fry it all together! Done! (Mix in the edamame once you’ve stir fried it all, if you chose edamame as a substitute)

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