Stovetop, Pot (small), Peeler, Colander, Knife
Bring a pot of salted water to boil. Peel & thinly slice the carrot.
Add the carrots to the pot & cook for 20 min.
Cook the quinoa according to the package instructions.
Bring another pot of salted water to a boil. Wash & cut the broccoli into florets. Wash the egg shells with soapy water. Rinse well.
Add the broccoli & eggs to the pot. Cook together for 7 min.
Drain the broccoli & eggs. Plunge the eggs into a bowl of icy cold water to stop the cooking. Then peel them.
Fluff the quinoa.
Drain the carrots, Season with salt, pepper & a drizzle of olive oil. Mash with a fork or potato masher until puréed.
Serve the carrot purée alongside the quinoa. Top with the broccoli & sliced egg. Season with salt & pepper. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Veggie & Egg Quinoa Plate" contains 310 Energy, 13 g of Fat, 35 g of Carbohydrates, 15 g of Protein, 6 g of Fiber.