Protein packed greek grain bowl

Cook time: 55 minutes

Serves: 4

Kitchen clean-out

Ingredients:

• 2C broccoli
• 1C carrots, diced
• 1/2C red onion, diced
• 1 can garbanzo beans
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 2C quinoa, dry and rinsed
• Nonstick cooking spray
• 4 eggs, fried
• 2 Tbsp plain Greek yogurt (optional)

Preparations:

1. Preheat oven to 400F and line a baking sheet with foil. Next, place broccoli, carrots, onion, and garbanzo beans on baking sheet and pour on 2 Tbsp. of olive oil, and toss. Season with salt, pepper, and rosemary and toss again. Bake for 20 minutes, or until the broccoli turns golden brown.
2. In a medium sized pot, bring 2 cups of quinoa and 4 cups of water to a rolling boil. Reduce heat to low and cover for about 12 minutes, or until all of the water has absorbed. Set aside to cool.
3. Spray a small fry pan with non-stick cooking spray and turn heat to medium. Cooking one egg at a time, crack the egg into the pan and let cook for about 2 minutes. Before flipping, season with salt and pepper. Then, flip egg and cook for about a minute.
4. Assemble each bowl with: 1 cup cooked quinoa, 1 cup roasted veggies, and 1 fried egg. Top off with plain Greek yogurt.