Eggs with Quinoa and Spinach
Nutrition per serving
| Calories | 463 kcal |
| Protein | 25.3 g |
| Carbs | 56.3 g |
| Fats | 14.7 g |
| Saturated Fat | 3.7 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 4.7 g |
| Sugars | 0.4 g |
| Fiber | 6.7 g |
| Sodium | 169 mg |
Ingredients
| Egg(s) | |
| Quinoa | |
| Baby Spinach |
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
2. Boil the eggs in a small saucepan for 12 minutes. Once boiled, place the eggs under cold water for a few seconds before peeling off the shell and slicing into rounds.
3. Place the spinach into a bowl and add the quinoa and eggs on top. Season with some black pepper before serving.