Bol de quinoa
Portions 3-4
- 1 tasse quinoa
- 2 cloves garlic, crushed
- 3 c. à soupe tamari or soy sauce
- 2 c. à thé honey or maple syrup
- 2-3 c. à thé lemon juice (from about half a lemon)
- 1 c. à soupe olive oil
- 1 pint cherry tomatoes
- 1 12oz bottle Just Egg or 4 Just Egg Folded
- 1 large avocado, sliced
- Arugula
- Salt & pepper
Special Equipment
Medium saucepan
Plaque de cuisson
Parchment paper
01 / 04
Cuire le quinoa
Rinse the quinoa thoroughly and add to a saucepan over high heat with 1 ¼ cups of water, crushed garlic and tamari. Bring to a boil, then cover the saucepan and reduce heat to low. Simmer for 14 minutes. Remove from the heat and let it sit for an additional 5 to 10 minutes. Uncover and add the honey, lemon juice and some freshly ground pepper. Add more tamari to taste. Set aside.
02 / 04
Rôtir les tomates
Heat the oven to 425°F. Line a baking sheet with parchment paper or foil. Spread the tomatoes out on the baking sheet, drizzle with the olive oil and stir to coat. Season with salt and pepper. Roast for about 25 minutes, until softened and browning.
03 / 04
Cuire le Just Egg
If using Just Egg, scramble in a nonstick skillet over medium heat with a bit of oil until all the liquid is cooked through. Set aside.
If using Just Egg Folded, heat in a toaster, skillet, microwave or oven according to the directions on the box. Chop or tear into bite-sized chunks.
04 / 04
Assembler le bol
To each serving bowl, add a large handful of arugula and top it with a scoop of quinoa and a portion of cooked Just Egg. This should help wilt the arugula slightly. Add a few roasted tomatoes and a quarter of the sliced avocado. Season to taste with salt and pepper.
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