RECIPES
Breakfast Quinoa Bowl with Scrambled Egg Whites, Kale, Squash, Grilled Tomato and Avocado
by Livestrong_Recipes | Feb 4, 2019
Photo Credit: Arthur Bovino/LIVESTRONG.COM
- PREP
- 15 m
- COOK
- 35 m
- TOTAL
- 50 m
You get your protein, your omega-3s and your fiber, and, in this case, you get it with the tang of pickled onion and the tart, zesty spice of mustard dressing.
INGREDIENTS
SERVES 2
- 1/8 medium red onion
- 1 tbsp Rice Vinegar
- 1/2 cup Organic Tricolor Quinoa
- 1 pinch Salt, table
- 1 tbsp whole grain mustard
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 pinch Pepper, Coarse Black
- 1/2 fruit without skin and seed Avocados, raw, California
- 2 cups raw kale
- 3/4 cup Yellow Squash
- 1 tsp unsalted butter
- 1 second Cooking Spray, Olive Oil
- 2 medium whole tomato
- 4 large egg white
DIRECTIONS
1
Toss red onion or shallot in rice vinegar and let sit.
2
Boil 1 cup water in a small saucepan. Add quinoa and dash of salt. Reduce heat and simmer for 15 minutes, until liquid is absorbed.
3
Mix mustard, lemon juice and olive oil until well combined. Season with salt and pepper. Use 1 tsp of mixture to dress sliced avocado. Use remaining dressing to coat shredded kale (stems removed).
4
Use a double-boiler to steam thinly sliced squash. Then remove after 5 minutes, toss gently with 1 tsp melted butter and season with salt and pepper.
5
Heat a pan or cast-iron sizzle platter, moisten with olive oil cooking spray and place tomatoes cut side-down on the hot surface. Cook for 2 minutes, toss with salt and pepper, and reserve.
6
Warm a saucepan over low heat. Moisten with cooking spray then add egg whites. As eggs begin to set, use a spatula to gently pull the eggs across the pan to create large curds. Season with salt and pepper
7
Portion half of the quinoa, kale, squash, tomatoes and egg whites in two bowls, garnish with quick-pickled onions, and serve.
