Healthy Recipes: Veggie Quinoa Bowl & Avocado Egg Salad

 

Veggie Quinoa Bowl

Servings - 4

INGREDIENTS

• 1 cup quinoa, cooked
• 1 red capsicum, diced
• 1 small head of broccoli, cut into florets
• 1 small zucchini, sliced
• 1 cup spinach, chopped
• 1 tomato, chopped
• 1 tablespoon olive oil
• 1 ripe avocado, sliced
• Salt and pepper to taste

METHOD

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the capsicum, broccoli, and zucchini. Sauté until the vegetables are tender, about 5-7 minutes.
3. In a large bowl, combine the cooked quinoa, sautéed vegetables, spinach, and chopped tomato. Mix well.
4. Season with salt and pepper.
5. Top with avocado slices and serve.

NUTRITIONAL INFORMATION (PER SERVING):

220 Cal
P 9g | C 27g | F 10g

 

 

Avocado Egg Salad

Servings - 4

INGREDIENTS

• 2 ripe avocados
• 4 hard-boiled eggs
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 slices of whole-grain toast

METHOD

1. Peel and pit the avocados, then mash them in a bowl.
2. Peel and chop the hard-boiled eggs and add them to the bowl.
3. Stir in the lemon juice, salt, and pepper. Mix well until combined.
4. Toast the whole-grain bread slices.
5. Spread the avocado egg salad onto the toast and serve.

NUTRITIONAL INFORMATION (PER SERVING):

300 Cal
P 12g | C 25g | F 18g