Ingredients

The following ingredients have 4 Servings
  • 1 cup of quinoa
  • 2 cups of water
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of cracked pepper
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 red pepper, diced
  • 2 ears of corn, sliced off the cob
  • 1/2 red onion, diced (about 1 1/2 – 2 cups)
  • 2 roma tomatoes, diced (seeds removed)
  • 1/2 teaspoon of smoked paprika
  • 1 tablespoon of fresh lime juice
  • 4 eggs, poached
  • 2 avocado, sliced
  • fresh cilantro (garnish)

Instruction

  • Preheat oven to 400.
  • Spray baking sheet with PAM.
  • Place squash, zucchini, red pepper, red onion, tomatoes, corn, olive oil, salt, and pepper in a large bowl. Toss to coat. Place vegetables on a baking sheet.
  • Bake for 20 minutes. Remove and let cool.
  • Place quinoa and water in a medium saucepan, bring to a boil. Reduce to a simmer, cover and cook for another 15-20 until the water is gone.
  • Fluff quinoa with a fork, add roasted vegetables, paprika, lime juice
  • Poach four eggs (click here for step by step instructions on how to poach)
  • Serve egg on top of quinoa with avocado slices and fresh cilantro.