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ON COOKING: Bringing eggs and quinoa together

Healthy and filling, power bowls are a nutritional favourite for culinary expert Chef Dez
Chef Dez offers a tasty and healthy alternative meal. (Chef Dez/Facebook)

by Chef Dez/Special to Black Press Media

Do you have a New Year’s resolution of eating healthier?

If so, maybe this will help.

“Power Bowls” are simple and hearty customizable meals in a bowl that are packed full of nutrition.

The idea of this meal is to try and keep it as healthy as possible and filling the hunger gap with powerful nutrients.

Because of this I recommend using extra virgin avocado oil and raw unfiltered apple cider vinegar, but extra virgin olive oil and regular apple cider vinegar can be substituted if desired.

Also, important to note that the blueberries play a key role in providing sweetness to balance the dressing and the overall dish.

Egg & Quinoa Power Bowls

Recipe created by Chef Dez,

2 cups vegetable broth

1 cup dry quinoa (white, red, or black, or a combination totaling 1 cup)

1/2 tsp salt

4 baby sweet red peppers, sliced (or 2 cups chopped red bell peppers)

540ml can chickpeas, drained, and rinsed

2 cups shredded cabbage

40 grape tomatoes

4 mini cucumbers, sliced (or 2 cups sliced cucumbers)

4 large, hard-boiled eggs, peeled (sliced in halves or chopped)

Handful of fresh baby spinach leaves, sliced thin

1/2 small red onion, sliced thin

1 cup walnut halves

2 cups fresh blueberries (or thawed, drained from frozen)

Kosher salt (or other pure finishing salt), to season

Fresh cracked pepper, to season



6 tbsp extra virgin avocado oil

1/4 cup raw unfiltered apple cider vinegar

2 tbsp whole grain mustard (seed mustard)


Put 2 cups vegetable broth, 1 cup quinoa, and 1/2 teaspoon salt in a medium pot.

Bring to a boil over high heat, then turn down to medium-low heat and cook uncovered until all the broth is gone, stirring occasionally.

Remove from the heat and chill or keep at room temperature.

In 4 large diametre shallow bowls, arrange equal amounts of the following in each of the 4 bowls starting with the quinoa and working clockwise: cooked quinoa, sweet red peppers, chickpeas, cabbage, grape tomatoes, and cucumbers.

The bottom of the bowl should be completely covered with these ingredients.

Arrange the following ingredients in equal amounts on top of the ingredients from step 2: eggs, spinach, red onion, walnuts, blueberries, kosher salt, and fresh cracked pepper.

Combine the dressing ingredients (extra virgin avocado oil, apple cider vinegar, mustard) together thoroughly.

Drizzle 3 tablespoons of this dressing on each portion.

Makes 4 large portions


– Chef Dez is a food columnist and culinary instructor in the Fraser Valley. Visit him at Send questions to or to P.O. Box 2674, Abbotsford, B.C. V2T 6R4



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