Zoodles with Quinoa & Poached Egg

Zoodles with Quinoa and Poached Egg

 

Zoodles with Quinoa & Poached Egg

Martine Chin
No ratings yet
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Entree, Lunch
Servings 2
Calories 357 kcal

Ingredients
 
 

  • 1 1/2 cup 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
  • chilli flakes to taste

Instructions
 

  • Divide the cooked quinoa onto 2 plates.
  • Heat half the oil in a pan on medium heat. Sauté the garlic for 1-2 mins then add the zucchini noodles (zoodles), cook for another 3-4 mins stirring often. Towards the end of cooking, season with salt and pepper and herbs. Add the zoodles onto the plates.
  • On the same pan, heat the other half of the oil and cook the cherry tomatoes for 2-3 mins. Season with salt, pepper and oregano. Add to the quinoa and zoodles.
  • To serve, top the zoodles with a poached egg and season with chilli flakes and freshly ground black pepper.

Nutrition

Calories: 357kcalCarbohydrates: 42gProtein: 16gFat: 15gSaturated Fat: 8gCholesterol: 185mgSodium: 186mgPotassium: 1042mgFiber: 7gSugar: 9gVitamin A: 1160IUVitamin C: 59mgCalcium: 116mgIron: 5mg
Keyword quick, summer, Vegetarian
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!

Leave a Comment

Recipe Rating