Roasted Egg and Quinoa Bowl with Autumn Vegetables
This hearty bowl combines roasted seasonal vegetables, protein-packed eggs, and nutty quinoa for a comforting and delicious weeknight dinner.
Inspired by the rich agricultural traditions of Central Texas and the resilient spirit demonstrated during challenging times, this dish emphasizes fresh, local produce and simple techniques. The roasted vegetables pay homage to the vibrant colors of autumn, while the quinoa serves as a nutritious base, reminiscent of the heartiness found in many American comfort foods. The use of eggs ties the dish together, providing a satisfying protein boost, perfect for a family meal. Inspired by There Are Lessons From the Nixon Era in Trump’s Attempts to Freeze Spending and Camp Mystic Security Guard Saved Dozens Amid Deadly Flooding.
Instructions
- Preheat the oven to 200°C (400°F).
- Rinse the quinoa under cold water. In a medium pot, combine quinoa with 500 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- On a large baking sheet, toss carrots, bell peppers, and red onion with olive oil, salt, and black pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- In the last 5 minutes of roasting, bring a small pot of water to a gentle simmer. Carefully crack the eggs into the water and poach for 3-4 minutes until the whites are set but yolks remain runny.
- To serve, divide quinoa among bowls, top with roasted vegetables and a poached egg. Garnish with chopped parsley and lemon wedges.