Quinoa Breakfast Bowls

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 1 Green onions
  • 1 squeeze Lemon
  • 1 Seaweed squares, roasted

• Refrigerated

  • 1 Eggs

• Condiments

  • 1 tbsp Dijon, whole grain
  • 1 Miso mustard dressing
  • 1 tbsp White miso

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 2 tbsp Neutral oil
  • 2 tsp Sesame oil

• Bread & Baked Goods

  • 8 Tofu puffs

Found on iamafoodblog.com

Directions

• Set up for boiling the eggs by preparing a large bowl of cold water and ice. Set aside for when the eggs are done. Bring a pot of water with 3 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes for super soft and 6 minutes and 30 seconds for a yolk that’s just a tiny bit more set. When the time is up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Peel carefully.
• Make the dressing: Whisk all the ingredients together. Taste and adjust seasoning if needed.
• Divide the quinoa amongst two bowls and top with eggs cut in half, avocado, tofu puffs, green onions and seaweed. Dress to taste with the miso mustard dressing.