Quinoa and Lentil Bowl with Steamed Vegetables and Egg

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

Nutritional information per serving:

Calories 317 (24% from fat) • carb. 4g • pro. 16g

fat 9g • sat. fat 1g • chol. 93mg • sod. 149mg

calc. 64mg • fiber 10g

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. Once the audible tone has sounded to indicate the end of cooking, remove the steamer basket and drain the lentils.

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.