Mexican quinoa bowl
Step 1/3
- 1 red bell pepper
- 3 tomatoes
- 1 zucchini
- 3 button mushrooms
- 1 tsp sweet paprika powder
- olive oil (for frying)
- knife
- cutting board
- frying pan
Preheat the oven to 180°C/350°F. Dice the peppers and tomatoes. Slice the zucchini and quarter the mushrooms. Heat some olive oil in a frying pan. Add the vegetables and sauté with some salt, pepper, and paprika powder.
Step 2/3
- 5 eggs
- 5 tbsp water
- 1 package parsley
- salt
- pepper
- baking dish
Whisk eggs with water. Season with salt and pepper. Finely chop the parsley, then add to the eggs.
Step 3/3
- parsley (for garnish)
Add the vegetables to a baking dish, then pour the eggs over it. Let bake in the oven at 180°C/350°F for approx. 20 min. Garnish with fresh parsley.
