I first made my Autumn Quinoa Bowls on a Sunday when I hadn’t made it to the grocery store as planned. I needed to put together a cohesive meal from what I had in the pantry and fridge. I pulled together ingredients I had on hand including a bunch of chard I needed to use before it expired. Surprisingly, these bowls were a big bit and I continue to make them quite regularly. I love the fluidity of this recipe. If you don’t have lentils, no worries, use garbanzos. Can’t find chard at the market? No problem, try spinach or broccoli. This recipe is meant to be nutritious and economical.
- 4 Servings
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Calories: 406
- 1 cup quinoa, dry
- 1 (15 ounce) can lentils
- 2 bunches chard, chopped
- 2 tbsp pumpkin seeds
- 4 eggs
- 1/2 lemon, juice of
- crushed red pepper flakes
- spray avocado oil
Cook quinoa according to package instructions.
Place large size pan over medium to medium-high heat. Spray with avocado oil. Once hot, add chopped chard to the pan. Stirring with tongs or a wooden spatula, sauté for about 3 to 4 minutes, until completely wilted. Squeeze fresh lemon juice over chard and season with a dash of salt.
Drain lentils. Add lentils to a small pot and heat over medium until fully heated. Turn off heat.
Arrange a portion of quinoa, lentils and chard together in 4 separate bowls. Sprinkle about 1/2 tablespoon of pumpkin seeds on top of each bowl.
To fry eggs sunny-side up, use a small nonstick pan. Spray pan with avocado oil. Crack 1 to 2 eggs into the pan. Cover with a lid that fits tightly and cook for about 3 minutes, until the whites are cooked, but the yolks remain runny. Use a spatula to carefully remove eggs from the pan. Repeat until all 4 eggs are cooked.
Arrange one cooked egg on top of each bowl of quinoa, lentils and chard. Garnish with black or crushed red pepper and additional salt to taste.