Vietnamese Breakfast Quinoa Bowl

Allergens

Eggs, Shrimp, Cashews

Ingredients

• 1 cup cooked quinoa
• 2 large eggs
• 1/2 cucumber, thinly sliced
• 1/4 cup shrimp, peeled and deveined
• 1/4 cup bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons chopped scallions
• 2 tablespoons cashews, roughly chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions. Allow it to cool.
2. In a non stick skillet, cook the eggs over medium heat until desired doneness. Set aside.
3. In a large bowl, combine the cooked quinoa, cucumber, shrimp, bean sprouts, mint leaves, basil leaves, cilantro leaves, and scallions. Toss gently to combine.
4. Slice the cooked eggs into thin strips and add them on top of the quinoa mixture.
5. Sprinkle chopped cashews over the top. Drizzle with lime juice, season with salt and pepper, and serve immediately.

Chef’s Insight

Use fresh herbs and vegetables for the most vibrant flavor and appearance.

Notes

Customize the bowl with your favorite proteins and greens.