This recipe is a strange one, I know, but it was actually really good and a perfect example of the type of recipe I make when I’m in a pinch!! I’ve been so busy with work, writing my 21 day detox book coming out next month, suffering from allergies, and am definitely not on top of my grocery shopping this week! But hey, I’m human, and I do the best that I can. When things are hectic, I improvise! Don’t let perfection get in the way of your diet, do the best you can with what you have 🙂
I’m still in desperate need of getting to the grocery store but as my clients know, I’ve been suffering from some pretty severe Texas allergies and am just trying to stay afloat! I had some random vegetables in my fridge, I always keep quino in my pantry, and I still had some farm fresh eggs to use up.
I decided to make a one pot veggie quinoa bowl using a bag of shredded carrots, left over broccoli florets, the last of my baby spinach, some kale that I had left over from juicing, and a bag of frozen peas.
I cooked the quinoa using chicken broth and added the carrots and broccoli to the pot. I let everything cook down until all the water was absorbed and then stirred in my baby spinach, kale leaves, and frozen peas which thawed as I stirred them into the mixture. Add salt, pepper, and desired spices as you go.
Notice the ratio of veggies to quinoa. There are actually more veggies than quinoa. This is how I always do it! Don’t be afraid to just go for it. Use each meal as an opportunity to fill your body with the maximum amount of mineral dense vegetables! The combo is delicious and your body will thank you, thank you, thank you!!
While I do love my veggies, I’ve also been on a bit of a protein kick lately so I decided to add a fried egg on top to satisfy my craving. It’s not perfectly combined with the quinoa but it’s ok every now and then and this combo in particular suits me just fine. A couple dashes of Crystals hot sauce and you’ve got yourself a super satisfying meal in a pinch!
While this isn’t necessarily a meal I would serve to dinner guests, it’s certainly a delicious meal on a busy weeknight. I always try to encourage my clients to be flexible, improvise, and do the best they can with what they’ve got. This a perfect example of that. So, the next time you are feeling overwhelmed and ready to order take out, take a look in your fridge and see what you can come up with instead! It will buy you a little time until you can get to the grocery store and will be MUCH healthier than fast food!
1. Info for One Pot Veggie Quinoa Bowl with Fried Egg Topper
- Cook Time: 15 mins
- Total Time: 25 mins
- Servings: 4
- Calories: 468kcal
2. Ingredients for One Pot Veggie Quinoa Bowl with Fried Egg Topper
- 1 cup red, white quinoa mixture
- 2.5 cups chicken broth
- 1 bag shredded carrots (10oz)
- 1 large broccoli floret, diced fine
- 2 cups raw baby spinach
- 1 cup shredded kale
- 1 bag frozen peas (16 oz)
- salt & pepper to taste – add additional seasonings as desired like Adobo or lemon pepper
- In a large pot over medium high heat add broth, quinoa, carrots, broccoli and salt and pepper to taste. Cover and cook until all the water is absorbed – about 15 mins
- Then stir in spinach, kale and frozen peas. Add more salt and pepper if needed.
- Serve as is or top with fried organic egg.