Zoodles with Quinoa and Poached Egg
Zucchini + noodles = zoodles.
Not only is it a fun word to say, but they’re downright delicious and healthy for you! That’s why this flavorful, protein-packed meal is one of our favorites.
Ideal for providing some extra energy before or after a workout, our Zoodles with Quinoa and Poached Egg recipe is versatile and easy to make. What’s not to love?
- 12 cherry tomatoes, halved
- 2 garlic cloves, crushed
- 2 medium poached eggs
- 2 medium zucchini, spiralized
- 1 ½ cup (280g) cooked quinoa
- 1 tbsp. coconut oil
- 1 tsp. oregano or mixed herbs chilli flakes, to taste
Start by dividing the cooked quinoa onto two plates.
Then set to medium heat and heat half of the oil in a pan. Sauté the garlic for 1-2 minutes and add the zucchini noodles (zoodles!). Cook for another 3-4 minutes, stirring often. Toward the end of cooking, season with salt and pepper and herbs. Now, add the zoodles onto the plates.
On the same pan, heat the other half of the oil and cook the cherry tomatoes for 2-3 minutes. Season with salt, pepper and oregano. Add the tomatoes to the quinoa and zoodles.
To serve, top zoodles with a poached egg and season with chilli flakes and freshly ground black pepper.
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