Grain bowls are one of the easiest ways to enjoy a filling yet light meal. This recipe features the power trio of protein-packed legumes, seeds, and crisp greens, and comes together lightning-quick thanks to the use of leftovers. In addition to being deliciously nutty, quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids. The runny, nutrient-rich egg yolk doubles as a silky dressing in this vegetarian main. Adding turmeric to the poaching liquid imparts a deep golden hue to the egg while bolstering anti-inflammatory benefits.
1/2 cup cooked quinoa (from Supercharged Salmon Salad)
1/3 ripe avocado, peeled and sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Calcium 10% DV
Potassium 28% DV
Added sugars g
How to Make It
Bring 2 quarts water, turmeric, and vinegar to a gentle simmer in a medium saucepan over medium. Adjust heat as necessary to maintain a gentle simmer.
Using a whisk, swirl water in a circular motion until a whirlpool forms. Gently crack egg into center of whirlpool. Cook until white is set, about 3 minutes. Using a slotted spoon, remove egg from pan; place on a plate lined with paper towels.
Toss arugula with olive oil in a medium bowl. Arrange lentils, quinoa, and avocado in bowl. Sprinkle salt and pepper over top. Place egg in center of bowl.
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