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Breakfast Quinoa Bowl with Scrambled Egg Whites, Kale, Squash, Grilled Tomato and Avocado

Breakfast Quinoa Bowl with Scrambled Egg Whites, Kale, Squash, Grilled Tomato and Avocado
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Prep Time: 15 min Serves: 2
Cooking Time: 35 min Yield: 2 bowls
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You get your protein, your omega-3s and your fiber, and, in this case, you get it with the tang of pickled onion and the tart, zesty spice of mustard dressing.



1. Toss red onion or shallot in rice vinegar and let sit.
2. Boil 1 cup water in a small saucepan. Add quinoa and dash of salt. Reduce heat and simmer for 15 minutes, until liquid is absorbed.
3. Mix mustard, lemon juice and olive oil until well combined. Season with salt and pepper. Use 1 tsp of mixture to dress sliced avocado. Use remaining dressing to coat shredded kale (stems removed).
4. Use a double-boiler to steam thinly sliced squash. Then remove after 5 minutes, toss gently with 1 tsp melted butter and season with salt and pepper.
5. Heat a pan or cast-iron sizzle platter, moisten with olive oil cooking spray and place tomatoes cut side-down on the hot surface. Cook for 2 minutes, toss with salt and pepper, and reserve.
6. Warm a saucepan over low heat. Moisten with cooking spray then add egg whites. As eggs begin to set, use a spatula to gently pull the eggs across the pan to create large curds. Season with salt and pepper
7. Portion half of the quinoa, kale, squash, tomatoes and egg whites in two bowls, garnish with quick-pickled onions, and serve.



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