Nourishing Vietnamese Breakfast Bowl

Allergens

Eggs, Nuts

Ingredients

• 1 cup cooked quinoa (preferably red or black)
• 2 large eggs
• 1/2 small cucumber, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup bean sprouts
• 1/4 avocado, diced
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon fresh cilantro leaves, chopped
• 2 tablespoons toasted almond flakes
• Salt and pepper, to taste

Instructions

1. In a non stick pan over medium heat, cook the eggs until set but still soft in the middle (about 4 minutes). Season with salt and pepper to taste, then slice into thin strips.
2. In a large bowl, combine cooked quinoa, cucumber, carrots, bean sprouts, avocado, mint, and cilantro. Add cooked eggs on top.
3. Sprinkle toasted almond flakes over the mixture, and serve immediately.

Chef’s Insight

This dish combines the flavors of Vietnam with the nutritional benefits of low-carb ingredients for a perfect energizing breakfast.

Notes

Customize the bowl with additional vegetables or protein sources to suit your personal taste and nutritional needs.