Protein quinoa bowl with vegetables



Protein quinoa bowl with vegetables

Active time: 15 minutes Total time: 30 minutes

Recharge your batteries with whole grain products, vegetables and protein and you’ll have a good start to the day. This quinoa bowl is easy to make the night before – just cook the quinoa and chop the vegetables. You can then warm the grains, toss the vegetables and stir the protein before serving.

This breakfast will give you a good start to the day by helping you get a portion of vegetables, a good portion of protein, and enough fiber to keep you full throughout the morning.

Bowl of quinoa and egg whites with vegetables

Ingredients

  • 1 cup (170 g) quinoa, dry
  • 3 tablespoons olive oil, divided
  • 1 tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 1 cucumber, cut into thin slices
  • 2 cups (128 g) snap peas
  • 2 cups (50g) fresh spinach
  • 6 large egg whites
  • 1 large egg
  • 2 tbsp grated Parmesan cheese

Directions

To cook the quinoa, rinse the quinoa in a fine-mesh strainer, bring 2 cups water to a boil in a small saucepan, then add the rinsed quinoa. Bring water to a boil, reduce heat and cover. Cook for 15 minutes until the water is absorbed and the quinoa is tender. Remove from heat. (Note: The quinoa can be cooked up to four days in advance and stored in the refrigerator. Reheat on the stove or in the microwave before assembling the bowls.)

While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, stir together 2 tablespoons olive oil, balsamic vinegar and maple syrup. Add cucumber, peas and spinach and mix.

When the quinoa is finished cooking, whisk together the egg whites, egg, and Parmesan cheese in a small bowl. Place a medium non-stick frying pan over medium heat and add 1 tablespoon olive oil. When the oil is hot, add the eggs and cook, stirring frequently, until the eggs are set and fully cooked, about 3 minutes.

To serve, place 3/4 cup quinoa in each of four bowls, then divide the vegetables and eggs evenly among each bowl. Serve immediately.

Servings: 4 | Serving size: 1 bowl

Nutritional values (per serving): Calories: 338; Total fat: 15g; Saturated fat: 3g; Monounsaturated fat: 9 g; Polyunsaturated fat: 3 g; Cholesterol: 54 mg; Sodium: 158 mg; Carbohydrates: 35g; Fiber: 4g; Sugar: 4g; Protein: 15g

Originally published June 28, 2020; Updated January 2026

The post Protein quinoa bowl with vegetables appeared first MyFitnessPal Blog.



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