If there’s one thing I hate, it’s a big lunch that makes the second half of your day drag, especially in this Texas heat. This quinoa bowl is filling but in all the right ways.
- 1/2 cup cooked quinoa (or any grain would do)
- 1 egg, poached or fried
- 1/2 cup any roasted vegetable — I usually combine brussels sprouts, cauliflower and carrots, and sometimes add sautéed spinach or kale with garlic
- 1/2 avocado, sliced
- optional: 1/2 cup shredded chicken
- optional: salsa verde
- Layer all ingredients in a bowl and enjoy!