Southwestern Vegetable Quinoa with Poached Egg

• Vegetarian
• Gluten free

• Produce

  • 2 Avocado
  • 1 Cilantro, fresh
  • 2 ears Corn, off the cob
  • 1/2 Red onion, diced (about 1 1/2 - 2 cups
  • 2 Roma tomatoes
  • 1 Yellow squash
  • 1 Zucchini

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Pepper, Cracked
  • 1 Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Water

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 cup of quinoa
• 2 cups of water
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• ½ teaspoon of cracked pepper
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red pepper, diced
• 2 ears of corn, sliced off the cob
• ½ red onion, diced (about 1½ - 2 cups)
• 2 roma tomatoes, diced (seeds removed)
• ½ teaspoon of smoked paprika
• 1 tablespoon of fresh lime juice
• 4 eggs, poached
• 2 avocado, sliced
• fresh cilantro (garnish)

Directions

• Preheat oven to 400.
• Spray baking sheet with PAM.
• Place squash, zucchini, red pepper, red onion, tomatoes, corn, olive oil, salt, and pepper in a large bowl. Toss to coat. Place vegetables on a baking sheet.
• Bake for 20 minutes. Remove and let cool.
• Place quinoa and water in a medium saucepan, bring to a boil. Reduce to a simmer, cover and cook for another 15-20 until the water is gone.
• Fluff quinoa with a fork, add roasted vegetables, paprika, lime juice
• Poach four eggs (click here for step by step instructions on how to poach)
• Serve egg on top of quinoa with avocado slices and fresh cilantro.