Quinoa Power Bowl

Prepare the quinoa according to the package instructions.

• 1⁄3 cup Quinoa

Dice the zucchini, cut the green onion into rings and finely chop the olives and tomatoes.

• ½ Zucchini (~ 3.9 oz)
• 1 Green onion (~ 1.2 oz)
• 0.7 oz Black olives
• 0.7 oz Tomatoes, sun-dried

Preheat the oven to 400 °F.

Heat the olive oil over medium heat in a non stick pan. Add the veggies into the pan and fry until it starts to brown. Add the rosemary, tomato paste, and white wine into the pan and let simmer for approx. 3 minutes.

• 2 tsp Olive oil
• ¾ tsp Rosemary leaves, dried
• ¾ tsp Tomato paste
• 2 Tbsp White wine

Add the quinoa into the pan, crumble the feta on top and mix well.

• 2.1 oz Feta cheese

Add the quinoa veggie mix into an baking dish. Season with salt and pepper. With the back of a spoon form a well in the sauce for the egg.

• Salt
• Black pepper

Crack the egg into the well. Bake for approx. 15-20 minutes until golden and fluffy.

• 1 Egg (~ 1.9 oz)

Enjoy your meal!