Quinoa bowl




30 min

roasted vegetables on a cutting board

A nourishing protein bowl of roasted tomatoes, avocado, arugula and scrambled JUST Egg on a bed of fluffy, seasoned quinoa

Serves 3-4

  • 1 cup quinoa
  • 2 cloves garlic, crushed
  • 3 tablespoons tamari or soy sauce
  • 2 teaspoons honey or maple syrup
  • 2-3 teaspoons lemon juice (from about half a lemon)
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes
  • 1 12oz bottle JUST Egg or 4 JUST Egg Folded
  • 1 large avocado, sliced
  • Arugula
  • Salt & pepper

Special Equipment

  • sauce pan icon

    Medium saucepan

  • baking sheet icon

    Baking sheet

  • sushi rolling mat

    Parchment paper

01 / 04

Cook the quinoa


Rinse the quinoa thoroughly and add to a saucepan over high heat with 1 ¼ cups of water, crushed garlic and tamari. Bring to a boil, then cover the saucepan and reduce heat to low. Simmer for 14 minutes. Remove from the heat and let it sit for an additional 5 to 10 minutes. Uncover and add the honey, lemon juice and some freshly ground pepper. Add more tamari to taste. Set aside.

02 / 04

Roast the tomatoes


Heat the oven to 425°F. Line a baking sheet with parchment paper or foil. Spread the tomatoes out on the baking sheet, drizzle with the olive oil and stir to coat. Season with salt and pepper. Roast for about 25 minutes, until softened and browning.

03 / 04

Cook the JUST Egg


If using JUST Egg, scramble in a nonstick skillet over medium heat with a bit of oil until all the liquid is cooked through. Set aside.

If using JUST Egg Folded, heat in a toaster, skillet, microwave or oven according to the directions on the box. Chop or tear into bite-sized chunks.

04 / 04

Assemble the bowl


To each serving bowl, add a large handful of arugula and top it with a scoop of quinoa and a portion of cooked JUST Egg. This should help wilt the arugula slightly. Add a few roasted tomatoes and a quarter of the sliced avocado. Season to taste with salt and pepper.

We send really good emails.


Subscribe to them below.