Ingredients
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Method
Prep 10 > Cook 30 > Serves 1
- Preheat oven to 200 C.
- Slice up vegetables you wish to roast and add to a baking tray, drizzle with olive oil, salt, pepper and mix (you may also like to add paprika, cumin, chilli powder or Italian herbs for flavour), then put in oven for 30min.
- Add 1/3 cup quinoa to a small saucepan with 2/3 of a cup of water and bring to the boil, then reduce to simmer and cover with lid.
- Beat 2 eggs in a small bowl with a splash of milk (optional), add to a non stick fry pan and scramble.
- Check quinoa, and give a stir. Quinoa is cooked once all liquid is absorbed.
- Check on roast veg and remove from oven if cooked through and crispy.
- In a salad size bowl add spinach leaves, roasted veg, scrambled egg, quinoa and sliced avocado.
- Top with a tablespoon of hummus and enjoy a healthy balanced meal!
* If you roast a big batch of vegetables and/or pre cook a large amount of quinoa at the beginning of the week, this will keep for 3 days at least and allow for a quick dinner.