Quinoa Bowl* (v) Recipe

Preparation Instructions

1. 1

   Cook the Quinoa

   Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2. 2

   Prepare the Vegetables

   While the quinoa is cooking, chop the cucumber and tomatoes into bite-sized pieces. Slice the avocado in half, remove the pit, and scoop out the flesh, then slice it.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove with a slotted spoon and set aside.

4. 4

   Make the Vinaigrette

   In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to taste.

5. 5

   Assemble the Bowl

   In a large bowl, combine the cooked quinoa, chopped cucumber, tomatoes, and avocado. Drizzle with the vinaigrette and toss gently. Top with the poached eggs and sprinkle with cashews. Season with additional salt and pepper if desired.