Sunny Quinoa with Fried Egg & Veggie Medley

This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

Gluten-Free.  Dairy-Free. Vegetarian.

This Sunny Quinoa with Fried Egg & Veggie Medley with only 6 ingredients, is so simple, but incredible because the combination of flavors is just perfect together.  And if you have never had a fried egg with the yoke oozing over your rice or pasta or, in this case, quinoa, you are missing out and have got-ta try this. 😎 The yoke brings a natural creaminess to the dish that you just cannot get from anything else.

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This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

This Sunny Quinoa with Fried Egg Recipe starts with quinoa.  The quinoa is simple and needs very little jazzing up because of all of the other flavors that get loaded on top.  The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted in the oven on a sheet pan with simply salt, pepper, and extra virgin olive oil.  The red pepper and corn get sweeter and slightly smokey and the zucchini brings it all together with a creamy and a bit meaty texture.  Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.  YUM-MY!

Let’s get to it!

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PREP-AHEAD TO MAKE YOUR COOKING ‘KIT’

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge as your meal ‘Kit’… (See the recipe below for more details)

  • Make the Quinoa in advance.  Honestly, this is such an easy step that you could just wait and do it the night of the meal, but I get that every saved minutes is a blessing, so you can definitely make it ahead and reheat.
  • Dice the Red Pepper and the Zucchini to be a similar size as corn kernels.  Store in a bag.
  • That is all the prep that is needed!  Place the cooked quinoa, veggie bag, plus the 4 eggs on a sheet pan in the fridge as your meal kit. (corn should stay in the freezer until ready to cook)
COOK YOUR MEAL:
  • On the night you’re ready to cook, pull your KIT out from the fridge!
  • Preheat oven to 375 degrees F.  Spray a large sheet pan with extra virgin olive oil.
  • To the sheet pan, add the red pepper, zucchini, and frozen corn.  Spray with a coating of Extra Virgin Olive Oil and then sprinkle with the salt and pepper.  Mix to combine.  Bake for 15 minutes.
  • Using an Olive Oil Sprayer is amazing!  You can coating a pan with oil using much less and getting an even distribution without having to brush it around.  Store-bough aerosols contain chemicals and toxins, but this Sonica Organics Oil Sprayer sprays out exactly what you put into it, so you can feel good about what you are putting on your food.  I absolutely love this sprayer!

Sonica Organics Oil Sprayer allows you to use less oil by spraying it in an even and wide dispersion on pans, pots, or on food.  It sprays out only what you put in, no added chemicals or toxins, or propellants as the store-bought aerosols have!

This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish. This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

  • Quinoa: If you made ahead, warm the quinoa up either in the microwave or on the stove.  Or make according to directions above.
  • Preheat a large skillet on high heat and spray with extra virgin olive oil.  Then add 4 eggs and sprinkle the top with salt and pepper.  Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat.  You want the bottom to set, but not the yoke, as you want that runny.
  • When the veggie medley is done cooking, take it out of the oven and start to assemble.

Place the quinoa in the bowls, then top with the veggie medley, then the fried egg.  That’s it, enjoy!!

😍 Carrie

This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

Sunny Quinoa with Fried Egg & Veggie Medley

This 6-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Quinoa Resting Time 8 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal
Author Carrie Tyler

Ingredients

  • 2 cups Quinoa, uncooked
  • 2 Vegetable Bouillon Cubes
  • 1 Red Bell Pepper
  • 1 Zucchini, Medium
  • 1 Cup Sweet Corn, Frozen (you can use fresh cut off the cob as well)
  • 4 Eggs
  • Extra Virgin Olive Oil Spray
  • 1/4 tsp Salt (plus sprinkle for eggs)
  • 1/4 tsp Fresh Ground Pepper (plus sprinkle for eggs)

Instructions

Prep-Ahead

  1. Make the Quinoa: measure 2 cups quinoa and rinse thoroughly under water using a strainer

  2. Add to 4 cups water and 2 vegetable bouillon cubes.  (Note: You can substitute bouillon for canned vegetable broth, but be sure to reduce the water by the amount of canned broth you add.)  Bring to a boil, stir to ensure bouillon is dissolved and combined, then cover and reduce to a light simmer for 20 minutes.  After 20 minutes, turn off heat and leave covered for another 5-10 minutes.  Then cool and store in sealed container.

  3. Dice the red pepper, similar in size to a corn kernel

  4. Dice the zucchini, roughly the same size as the red pepper.  Combine the zucchini and red pepper in a storage bag.

  5. That is all the prep that is needed!  Place the cooked quinoa, veggie bag, plus the 4 eggs on a sheet pan in the fridge as your meal kit.

Cook

  1. On the night you’re ready to cook, pull your KIT out from the fridge!

  2. Preheat oven to 375 degrees F.  Spray a large sheet pan with extra virgin olive oil.

  3. To the sheet pan, add the red pepper, zucchini, and frozen corn.

    This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.
  4. Spray with a coating of Extra Virgin Olive Oil and then sprinkle with the salt and pepper.  Mix to combine.  Bake for 15 minutes.

    This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.
  5. Quinoa: If you made ahead, warm the quinoa up either in the microwave or on the stove.  Or make according to directions above.

  6. Preheat a large skillet on high heat and spray with extra virgin olive oil.  Then add 4 eggs and sprinkle the top with salt and pepper.  Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat.  You want the bottom to set, but not the yoke, as you want that runny.  The heat from the skillet will continue to cook the bottom the perfect amount.  (Note: for a firmer yoke, keep the skillet over the heat for another 1-2 minutes)

  7. When the veggie medley is done cooking, take it out of the oven and start to assemble.  Place the quinoa in the bowls, then top with the veggie medley, then the fried egg.  That's it, enjoy!!

    This 5-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

Veggie Quinoa Salad with Creamy Lemon Dressing

Veggie Quinoa Salad with Creamy Lemon Dressing is loaded with flavor, texture, color and is both delicious and nutritious! This Quinoa Veggie Salad has cucumber, sweet peppers, radicchio, scallions, and parsley. The dressing is a bright Creamy Lemon Dressing with Lemon, honey, mustard, and sour cream.

Veggie Quinoa Salad with Creamy Lemon Dressing is loaded with flavor, texture, color and is both delicious and nutritious!  This Veggie Quinoa Salad has so many fresh and flavorful vegetables including cucumber, sweet peppers, radicchio, scallions, and parsley.  The dressing is a bright Creamy Lemon Dressing with Lemon, honey, mustard, and sour cream.  It is seriously my go-to breakfast, lunch, dinner, & snack dish that I love keep on hand all the time!

Veggie Quinoa Salad is also a great meal prep dish that you can pack into several lunch containers for the family for the week!

Get on the Quinoa bandwagon!  

Quinoa is often referred to as a Superfood because it has so many health benefits.

  • First, it is high in protein with 1 Cup of cooked quinoa containing 8g of complete protein.  To give you an idea of what that means, 1 egg has 6g of protein, so you can see that this is a great addition to any vegetarian meal or diet!
  • It contains almost twice as much fiber as most other grains.
  • Quinoa also has Iron, the antioxidant Manganese,  Lysine for tissue growth and repair, as well as magnesium, which promotes healthy blood sugar control, energy production, and the formation of healthy bones and teeth.
  • Last, but not least, Quinoa is high in Riboflavin (B2), which improves energy metabolism.

It is seriously a Superfood!  You can also try my Cilantro Lime Quinoa or this mouthwatering Quinoa Crust Tart with Tomato, Artichoke, & Goat Cheese or how about this Sunny Quinoa with Fried Egg and Veggie Medley!

Veggie Quinoa Salad with Creamy Lemon Dressing is loaded with flavor, texture, color and is both delicious and nutritious! This Quinoa Veggie Salad has cucumber, sweet peppers, radicchio, scallions, and parsley. The dressing is a bright Creamy Lemon Dressing with Lemon, honey, mustard, and sour cream.

PREP-AHEAD TO MAKE YOUR ‘KIT’:  Veggie Quinoa Salad with Creamy Lemon Dressing

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  

Bonus!!  This entire recipe can be made in advance and stored in the fridge for up to 5 days.

Start by rinsing the quinoa thoroughly in a strainer and then cooking it according to package directions.  Let cool in the fridge.

Next, wash and dice the cucumber, slice the radicchio, dice the pepper, chop the parsley, and finely slice the scallion, using only the greens for this salad, but save the whites for another recipe.  Mix the cool quinoa and the veggies together in a large bowl

For the Creamy Lemon Dressing, I love the flavor that yellow mustard brings.  It is tangier than dijon and works incredibly well with lemon, sour cream, and honey.

First, zest the Lemon and then cut in half and add the juice from only Half of the lemon to a small bowl.  Also to the bowl, add the sour cream, lemon zest, honey, yellow mustard, parsley.

Whisk the ingredients together. Add a dash of salt and fresh ground pepper. Taste for seasoning and add more salt & pepper if needed.

In a small bowl, add the sour cream, lemon zest, juice from half of the lemon, honey, yellow mustard, parsley.

Add the Creamy Lemon Dressing to the Quinoa Salad and mix with a large fork.  Taste for seasoning and add more salt & pepper if needed.  Enjoy!!

5 from 1 vote
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Veggie Quinoa Salad with Creamy Lemon Dressing

Veggie Quinoa Salad with Creamy Lemon Dressing is loaded with flavor, texture, color and is both delicious and nutritious! This Quinoa Veggie Salad has cucumber, sweet peppers, radicchio, scallions, and parsley. The dressing is a bright Creamy Lemon Dressing with Lemon, honey, mustard, and sour cream.  

Course Main Course, Salad, Side Dish
Cuisine American
Keyword healthy dinner, healthy lunch, healthy recipes, Healthy snacks, meal prep, quinoa, salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 179 kcal
Author Carrie Tyler

Ingredients

Quinoa Salad

  • 1 cup Quinoa, uncooked
  • 1/2 cup English Cucumber, diced
  • 1/2 cup Radicchio, sliced
  • 1/2 cup Red Pepper use orange or yellow too for more color!
  • 2 tbls Scallion Greens, finely sliced
  • 1 tbls Italian Parsley, chopped

Creamy Lemon Dressing

  • 1 Lemon
  • 1 tbls Sour Cream
  • 1/2 tsp Honey
  • 1 tsp Yellow Mustard
  • 1 tsp Italian Parsley, finely chopped
  • Salt, to taste
  • Fresh Ground Pepper, to taste

Instructions

Quinoa Salad

  1. Rinse the quinoa in a strainer

  2. Cook the quinoa according to package instructions.  Let cool in the fridge.

  3. Wash and dice the cucumber.  Note: If you have an English cucumber, keep the skin on.  If a regular cucumber, then peel and discard the waxy tough skin.  Slice the Radicchio.  Dice the pepper.  Chop the parsley.  Finely slice the scallion, using only the greens for this salad, but save the whites for another recipe.  

  4. Mix the cool quinoa and the veggies together in a large bowl

Creamy Lemon Dressing

  1. Zest the Lemon and then cut in half.

  2. In a small bowl, add the sour cream, lemon zest, juice from half of the lemon, honey, yellow mustard, parsley.  
  3. Whisk ingredients together.  Add a dash of salt and fresh ground pepper.  Taste for seasoning and add more salt & pepper if needed.

    In a small bowl, add the sour cream, lemon zest, juice from half of the lemon, honey, yellow mustard, parsley.

Mix the Salad together

  1. Add the Creamy Lemon Dressing to the Quinoa Salad and mix with a large fork.  Taste for seasoning and add more salt & pepper if needed.  Enjoy!!

    This Veggie Quinoa Salad with Lemon Dressing is a cool, refreshing, but filling and delicious salad that can stand alone or be a great side dish. It has so many fresh and flavorful vegetables including cucumber, sweet peppers, radicchio, scallions, and parsley. The dressing is a bright Creamy Lemon Dressing with Lemon, honey, mustard, and sour cream.