Quinoa Power Bowls with Eggs & Roasted Kohlrabi
Crunchy Nut-Seed Topping & Balsamic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Enjoy an energy fix with these wellness-minded bowls, loaded with veggie goodness. A fluffy base of quinoa gets things off to a grainy start, seasoned with lemon-kissed herbs. Build it up with warm and cool elements, from cubes of roasted kohlrabi to hard-boiled eggs to diced cucumber, and then top it with a medley of nuts and seeds. Our decadent balsamic vinaigrette gets it all dressed up with some place to go.
We will send you:
- 1 Cucumber
- 1 Kohlrabi
- 1 Head of lettuce
- 60ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Nuts & Seeds salad topper
- 95g White quinoa
- 2 Hard-boiled eggs
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Eggs, Mustard, Soy, Cashews
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
Parchment paper
Salt
Total Fat
28 g
Saturated Fat
4 g
Sodium
600 mg
Total Carb
57 g
Sugars
11 g
Protein
16 g
Fibre
10 g
Preparation
Roast the kohlrabi
Preheat the oven to 450°F. Peel and small-dice the kohlrabi. On a lined sheet pan, toss with a drizzle of oil and ½ the spices. Roast, stirring halfway, 18 to 22 min., until browned and tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and set aside to cool slightly.
Mise en place
Meanwhile, small-dice the cucumber. Roughly chop the lettuce.
Make the salad
In a large bowl, combine the lettuce, cucumber and vinaigrette.
Finish & serve
Quarter the eggs lengthwise. Divide the quinoa between your bowls. Top with the salad, kohlrabi, eggs and salad topper. Bon appétit!
