Meatless Monday’s: Zoodles with Quinoa & Poached Egg
Sometimes, you just need a meal that’s fresh, nourishing, and packed with flavor – something that’s light but still fills you up without weighing you down. Enter the Zoodle & Quinoa Bowl with Poached Eggs, a dish that brings together the perfect blend of spiralized zucchini noodles, nutrient-packed quinoa, and a creamy poached egg. This meal is a game-changer for those who want to eat clean without sacrificing taste.
With the earthy quinoa as your base, topped with sautéed zucchini noodles and a burst of sweet cherry tomatoes, it’s the kind of meal you’ll want to enjoy for lunch, dinner, or even brunch. The poached egg adds a velvety richness to each bite, while the chili flakes bring just the right amount of heat to tie it all together. This bowl is a delightful combination of textures and flavors, guaranteed to leave you feeling satisfied and nourished.
Zoodles with Quinoa & Poached Egg
Ingredient List
1 ½ cup (280g) cooked quinoa
1 tbsp. coconut oil
2 garlic cloves, crushed
2 medium zucchinis, spiralized
12 cherry tomatoes, halved
1 tsp. oregano or mixed herbs
2 medium poached eggs
Chili flakes, to taste
Directions
Divide the cooked quinoa onto two plates, creating a base for your zoodle bowl.
Heat half the coconut oil in a pan over medium heat. Sauté the crushed garlic for 1-2 minutes, then add the spiralized zucchini noodles (zoodles). Cook for 3-4 minutes, stirring often. Towards the end, season with salt, pepper, and oregano (or mixed herbs). Once ready, place the zoodles on top of the quinoa.
In the same pan, heat the remaining coconut oil and sauté the cherry tomatoes for 2-3 minutes. Season with salt, pepper, and oregano. Add them to the quinoa and zoodles mixture.
To serve, top with poached eggs, then sprinkle with chili flakes and a touch of freshly ground black pepper for that extra kick.
Makes 2 servings.
Nutrition Facts
Calories per serving: 347
Fats per serving: 15 grams
Protein per serving: 15 grams
Carbohydrates per serving: 38 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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