- 120g quinoa
- ½ onion
- ½ red bell pepper
- ½ green bell pepper
- 1 carrot
- 1 zucchini
- Herbes de Provence
- 2 eggs
- Salt
- Extra virgin olive oil
Instructions
- Prepare the quinoa according to package instructions and set aside.
- Peel and finely chop the onion and carrot, then set them aside. Wash the red and green peppers, chop them into small pieces of similar size, and set aside. Wash the zucchini and cut it into small cubes.
- Heat 1 teaspoon of olive oil in a large skillet. Cook the onion and both types of peppers over low heat. Add the carrot and cook for another 10 minutes. Finally, add the zucchini and cook for 5 more minutes. Season with salt and Herbes de Provence. Add the quinoa, stir, and remove from heat.
- Prepare two eggs, either poche or soft-boiled, and serve on top.
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