Entrees

Quinoa and Lentil Bowl with Steamed Vegetables and Egg

Makes 4 servings

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Quinoa and Lentil Bowl with Steamed Vegetables and Egg

Makes 4 servings

This bowl is packed full of fresh, colorful vegetables and protein-rich quinoa and eggs. You can top with some crunchy seeds or sprouts prior to serving.

Functions: Small Grains & Steam

Nutritional information per serving:Calories 317 (24% from fat)
carb. 4g
pro. 16gfat 9g
sat. fat 1g
chol. 93mg
sod. 149mgcalc. 64mg
fiber 10g
  1. Quinoa and Lentil Bowl with Steamed Vegetables and Egg-1
  1. Quinoa and Lentil Bowl with Steamed Vegetables and Egg-1

Ingredients

  • 2 cups cooked tri-color quinoa, warm
  • 1 cooker cup green lentils
  • 4 cups water
  • 2 medium carrots, sliced
  • 1 small beet, peeled and sliced
  • 2 large eggs, in shell
  • 2 radishes, thinly sliced
  • ½ cup baby arugula
  • ¼ cup grape tomatoes, quartered
  • ½ avocado, thinly sliced
  • Olive oil, for serving
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving

Preparation

  1. 1. Put the lentils and water into the cooking pot of the Cuisinart® Rice and Grain Multicooker.Insert the steaming tray with the carrots and beets. Close the lid and select Steam for 16 minutes and press Start/Stop. With 6 minutes remaining, add the two eggs.
  2. 2. Once the audible tone has sounded to indicate the end of cooking, remove the steamer basket and drain the lentils.
  3. 3. Divide the cooked quinoa and the lentils among four serving bowls. Top with the vegetables. Peel the two eggs, halve and put one half in each bowl. Drizzle each with olive oil and season to taste with salt and pepper.Serve with a lemon wedge.

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