Quinoa & Lentil Bowl with Steamed Vegetables & Egg

Quinoa & Lentil Bowl with Steamed Vegetables & Egg

Quinoa & Lentil Bowl with Steamed Vegetables & Egg

Quinoa & Lentil Bowl with Steamed Vegetables & Egg

Quinoa & Lentil Bowl with Steamed Vegetables & Egg

Course Main Course

Ingredients
  

  • 2 cups cooked tri-colour quinoa, warm
  • 1 cooker cup green lentils
  • 4 cups water
  • 2 medium carrots, thinly sliced
  • 2 large eggs, in shell (pricked)
  • 2 radishes, thinly sliced
  • ½ cup baby rocket leaves
  • ¼ cup cherry tomatoes, quartered
  • 1 small avocado, thinly sliced
  • Olive oil, for serving
  • Flaked salt, to taste
  • Freshly ground black pepper, totaste
  • Lemon wedges, for serving

Instructions
 

  • Put the lentils and water into the cooking potof the rice cooker. Insert the steaming tray withthe carrots. Close the lid and select Steam for16 minutes and press Start/Stop. With 6minutes remaining, add the two eggs.
  • Once the audible tone has sounded toindicate the end of cooking, remove thesteamer basket and drain the lentils.
  • Divide the cooked quinoa and the lentilsamong four serving bowls. Top with thevegetables. Peel the two eggs, halve and putone half in each bowl. Drizzle each with oliveoil and season to taste with salt and pepper.Serve with a lemon wedge.
Keyword cuisinart, Quinoa & Lentil Bowl with Steamed Vegetables & Egg
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