¼ c. quinoa, dry ½ c. water 1 portabella mushroom, (remove ribs) ½ red pepper ¼ c. egg whites ½ c. spinach 1 T. balsamic vinegar Fresh squeezed juice from lemon, optional
Ingredients
¼ c. quinoa, dry
½ c. water
1 portabella mushroom, (remove ribs)
½ red pepper
¼ c. egg whites
½ c. spinach
1 T. balsamic vinegar
Fresh squeezed juice from lemon, optional
Instructions
First, boil quinoa and water until the quinoa has absorbed all of the water. If the quinoa is not cooked completely, add a little more water until it is.
Next, spray a medium sized cooking pan with cooking spray or lightly spray using oil in a spray bottle. Making sure the portabella mushroom is completely dry after washing, place it along with the red pepper on the pan and place a cover on top. After both are tender, turn off the heat. Allow them to cool and place them on a cutting board. Cut the pepper and mushroom into cubes.
Meanwhile, heat a small cooking pan on medium and spray it with cooking spray or spritz it with oil in a spray jar. Pour egg whites on the heated pan and allow them to cook fully. Add ground pepper if you would like. Once the eggs are fully cooked to your liking, remove the pan from the heat. Place egg whites on a cutting board and cut them into chunks.
Next, place quinoa, mushroom, portabella, egg whites, and spinach in a bowl, and add balsamic. Mix everything so that it is fully combined. Spritz with oil if desired and with juice from a lemon. Enjoy!