Quinoa Bowl

Bowls are all the rage these days, and I’m definitely on the bandwagon. They’re easy, have tons of different flavor variations, and give you plenty of different nutrients if you make them right. 

Tonight made mine with a combination of a few of my favorite ingredients. I went for sweet potatoes, avocado, and arugula, topped with a poached egg and plenty of hot sauce.



1/2 cup quinoa 

1/2 cup low sodium chicken stock

1/2 cup water

1 tbs olive oil 

1/2 medium sweet potato

Garlic salt to taste

1/2 avocado

1/2 cup arugula

1 egg

Splash white vinegar

Hot sauce to taste

1. Preheat oven to 375. Dice potato. Mix with olive oil and a generous amount of garlic salt. Place in roasting pan and put in oven for 20-25 minutes or until potatoes are cooked through. 

2. Combine dry quinoa with stock and water. Place on stove, bring to a boil, then  bring down to a simmer and cover. Cook until all liquid is absorbed. I like to use half chicken stock because it adds to the flavor of the quinoa, making the grain a little richer. 

3. Build bowl, layering quinoa, then sweet potato, avocado, topped by arugula. 

4. Fill small egg pan with water and add a healthy splash of white vinegar. This will help the egg set better. Bring to a boil, then crack your egg and carefully drop it into the water. As it cooks, gently spoon water onto any part of the egg that is exposed to air. After about five minutes, using a slotted spoon, carefully slide the spoon under the egg to release it from the bottom of the pan. The egg is cooked when you lift it from the pan with the slotted spoon to gently shake it and the yolk still trembles but the whites are set. Drain the excess water and place egg on top of arugula. 

5. Add hot sauce (and a sprinkling of garlic salt if you want!) to taste. Dig in! 


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