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Quinoa, vegetable and egg bowl

with zucchini, pepper, carrot and onion

The flavour of the vegetables will be enhanced by our own Provencal herb syrup.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

egg

Ingredients

Quinoa

Onion

Red pepper

Italian pepper

Carrot

Zucchini

Egg

Provencal herb syrup

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2678
640
32
6
71
15
10
21
223
127

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Place the quinoa and plenty of water in a bowl. Rub it between your hands to wash the quinoa well. Drain the water. Place the quinoa in a pot with 500ml of water. Add salt to taste. Bring the water to a boil and let it cook for 12 minutes. Drain the water and place the quinoa on a plate.

2.

Wash the vegetables. Finely chop the onion, peppers, carrot and zucchini. Heat 2 tablespoons of oil in a pan and sauté all the vegetables. Once the vegetables are tender and crisp, add the provencal syrup and the quinoa. Mix it together. Turn off the heat and serve on a plate.

3.

Clean the pan with a piece of kitchen roll. Add a drizzle of oil and spread it with the paper. Turn on the heat and once the pan starts to warm up, crack the egg and let it cook. As it coagulates, peel off the edges. Cover the pan with a lid if necessary. Season to taste.

4.

Serve the quinoa on a plate with the egg on top.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2678
640
32
6
71
15
10
21
223
127

kJ
kcal
g
g
g
g
g
g
mg
mg