Quinoa Bowl with Roasted Vegetables and Chimichurri

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 cups Seasonal vegetables
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/4 cup Chimichurri sauce
• 4 large Eggs

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Add the 1 cup of quinoa and 2 cups of water to a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Let it sit, covered, off the heat for 5 minutes.
3. 3While the quinoa cooks, chop the 2 cups of seasonal vegetables into bite-sized pieces. Place the chopped vegetables in a bowl and toss them with the 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5In a non-stick skillet over medium heat, fry the 4 large eggs to your preference. This usually takes 2-4 minutes per egg.
6. 6To assemble the bowls, divide the cooked quinoa among four bowls. Top the quinoa with the roasted vegetables and a fried egg. Drizzle each bowl with the 1/4 cup of chimichurri sauce.

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