Ingredients
Green Quinoa
- 1 cup quinoa, rinsed and drained
- 1 ¾ cups filtered water
- 1 bunch cilantro, stems removed
- 1 bunch parsley, stems removed
- 1 cup packed mint leaves
- ⅓ cup olive oi
- ¼ cup fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Turmeric Cauliflower
- 1 large cauliflower, cut into bite-sized florets
- 1 large red onion, cut into ½-inch moons
- ¼ cup avocado oil
- 1 tablespoon ground turmeric
- ¼ teaspoon sea salt
Whipped Feta
- 6 ounces sheep feta or nut-based soft cheese, drained
- ¼ cup sundried tomatoes in olive oil
- ⅓ cup unsweetened plain coconut yogurt
Soft boiled eggs
- 6-12 large pasture-raised eggs
Method
Step 1
Preheat the oven to 375°F, and prepare a baking sheet with parchment paper. Combine the quinoa and filtered water in a medium sized pot. Bring to a boil, then reduce to a simmer and cover to cook for 15 minutes. Once done, remove from heat and rest, covered, for at least 10 minutes.
Step 2
While making the quinoa, prepare the cauliflower by combining the florets and the rest of the ingredients in a large bowl. Toss to coat then spread onto the parchment lined baking sheet. Transfer to the oven and roast for 40 minutes.
Step 3
To make the whipped feta, add the feta and sundried tomatoes to a food processor and pulse until crumbled. Add the coconut yogurt and pulse until well combined. Transfer into a bowl and refrigerate until ready to serve.
Step 4
To continue with the quinoa, take the same mixer used for the whipped feta, no need to wash it, and add the cilantro, parsley, mint leaves, olive oil, lemon juice, salt, and pepper. Mix until it resembles a pesto.
Step 5
Transfer the cooked quinoa to a medium bowl and toss together with the herb sauce.
Step 6
To make the eggs, bring a medium pot of water to a gentle simmer. Using a spoon, carefully drop the eggs into the water. Simmer for 6 minutes. While cooking, prepare a bowl of ice water. Then once the eggs are ready, remove the eggs from the hot water and place immediately into the ice water to cool.
Step 7
Once the cauliflower is ready, assemble the bowl with a swipe of whipped feta on the bottom, followed by the cauliflower and green quinoa. Peel and split the eggs, then place them on top and serve. Enjoy!
Nutritional analysis (with one egg per serving): Calories: 514, Total Fat: 35g, Saturated Fat: 9g, Cholesterol: 189mg, Sodium: 744mg, Carbohydrates: 35g, Fiber: 7g, Sugars: 9g, Protein: 18g, Net Carbs: 27g
