Quinoa & Veggie Bowl

Quinoa & Veggie Bowl

If you live in Michigan like I do, or anywhere with Michigan-like weather, then we probably share the summer urge of being outside. After months of cold and snow, followed by months of rain in the spring, when the sun is out the last thing I want is to spend the day inside, even if it’s cooking and baking. I also don’t want to eat heavy meals, and so we eat a lot of salads and veggie/grain bowls. This is just an example of one, the soft boiled egg gives this bowl a creamy sauce-like dressing without the mess or extra work of actually making a sauce. The corn and shredded carrots add a sweet crunch that compliments the earthiness of the beets and umami flavor of the edamame perfectly.

I hope your try these recipe and like them as much as I do!

I would love to see your pictures and read your comments. You can find me on Instagram and Pinterest.

Happy Cooking!

Quinoa & Veggie Bowl

A quinoa bowl topped with fresh vegetables and a soft-boiled egg

  • 2 cups cooked quinoa
  • 4 soft boiled eggs
  • 2 medium beets, cooked
  • 2 medium carrots, peeled and grated
  • 1 cup edamame
  • 4 tbsp whipped goat cheese
  1. Place half cup of cooked quinoa on a bowl, top with carrots, beets, edamame, corn and cheese. Place 1 soft boiled egg on top, add salt and pepper to taste. Serve and enjoy!

To make soft boiled eggs, boil water in a pot over high heat, place eggs inside and boil for exactly 7 minutes. Remove and place in cold water, crack and peel carefully not to brake it.

You can buy the beets pre-cooked, but I like to bake mine at 375° for 20 minutes with olive oil and salt.

For the edamame and corn, you can use frozen and steam in the microwave or boil together with the egg.

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