A heart healthy Southwestern Roasted Vegetable Quinoa Salad packed with protein and flavor then topped with a poached egg and fresh avocado!
I heard the most challenging analogy the other day.
I have a friend who travels to Brazil every year to lead a young peoples conference called Teen Street. Kids from all of the world travel to Brazil, they gather together and hang out with other kids they’ve never met. Why? Because life change happens at this conference, God comes down and speaks to these kids and they are never the same.
My friend said, when she flies into Brazil they have to drive through a certain part of town to get to their conference destination. This area is really run down. People living in cardboard box houses that are caved in from the toll the wind and rain has on it. Scarcity of food. Dirty. Animals and kids running around the streets. Horrendous smells.
She said as she was driving through that part of town she felt God was impressing on her heart that “just as these people are ‘homeless’, living in cardboard boxes in real life, sometimes WE can do that in our spiritual lives.”
What does that mean?
Instead of setting roots and establishing a foundation, we will set up our “cardboard boxes” in parts of our lives. Setting up a strong foundation can be hard work, sometimes sacrifices have to be made to get there, but the end product can weather any storm. It is not shaken because the foundation is strong and you have fought through the “hard stuff” in the beginning.
Cardboard Boxes bring us temporary relief. Sure, they shelter us for a time, and allow us to avoid addressing the “broken gutter” or “cracking wall”. But eventually when the rains or storms of life come, the cardboard box gets wet and starts to cave in. Eventually we will have to rebuild if we want shelter again.
Do you have areas in your life that you have set up a “cardboard box home?” Areas that your not wanting to face because it will be too hard? Have you noticed that when there is a little difficulty or “the rain” starts to come in that area your world feels like its crashing down around you.
Ok, moving on to the fun food stuff.. like always.
Today’s recipe is an easy healthy breakfast recipe packed with protein and delicious flavors! We’ve actually had it for dinner a couple times, because let’s be honest. Breakfast for dinner just makes life better.
Don’t pretend you’ve never had pancakes at 6pm!
This Southwestern Roasted Vegetable Quinoa Salad with a Poached Egg is a mouthful to say and a mouthful to eat. Seriously so many different flavors going on yet so simple.
The vegetables are just seasoned with salt and pepper but when you roast them in the oven it brings out a sweetness to them, then I mixed them with cooked quinoa (I used the blend because it’s just pretty) added some smoked paprika and lime juice and thats done. This Quinoa Salad can easily be made the night before so its ready to go in the morning.
Next up. Poached egg. Ya’ll don’t be intimidated by the poached egg. All you do is bring the water to a boil, put the egg in, cover it, turn the heat off and let the egg sit for 2-3 minutes. (oh and don’t forget my trick so the egg white sticks close together – its in my step by step post on How to Poach an Egg)
Top this Quinoa Salad with some freshly sliced avocado, a squeeze of fresh lime juice, and some cilantro.
Best kinda of nutrient packed breakfast EVER! Your mouth and tummy will be thanking you all morning for the treat you just gave them.
Go make this dish!Print
- 1 cup of quinoa
- 2 cups of water
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of cracked pepper
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red pepper, diced
- 2 ears of corn, sliced off the cob
- 1/2 red onion, diced (about 1 1/2 – 2 cups)
- 2 roma tomatoes, diced (seeds removed)
- 1/2 teaspoon of smoked paprika
- 1 tablespoon of fresh lime juice
- 4 eggs, poached
- 2 avocado, sliced
- fresh cilantro (garnish)
- Preheat oven to 400.
- Spray baking sheet with PAM.
- Place squash, zucchini, red pepper, red onion, tomatoes, corn, olive oil, salt, and pepper in a large bowl. Toss to coat. Place vegetables on a baking sheet.
- Bake for 20 minutes. Remove and let cool.
- Place quinoa and water in a medium saucepan, bring to a boil. Reduce to a simmer, cover and cook for another 15-20 until the water is gone.
- Fluff quinoa with a fork, add roasted vegetables, paprika, lime juice
- Poach four eggs (click here for step by step instructions on how to poach)
- Serve egg on top of quinoa with avocado slices and fresh cilantro.