WHAT YOU'LL NEED
- 1 packet Continental Chicken Porcini Mushroom and Garlic Rice & Quinoa
- 3 cups mixed lettuce leaves
- 3 soft boiled eggs, cut in half
- 1 punnet mixed grape tomatoes, halved
- 1 Lebanese cucumber, sliced
- 1 avocado, sliced
- ¼ cup toasted pine nuts
- ½ cup basil leaves
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
361kcal
Energy (kJ)
1514kJ
Protein (g)
15.0g
Carbohydrate incl. fibre (g)
19.2g
Carbohydrate excl. fibre (g)
9.2g
Sugar (g)
6.5g
Fibre (g)
10.1g
Fat (g)
27.9g
Saturated fat (g)
4.0g
Unsaturated fat (g)
20.5g
Monounsaturated fat (g)
10.9g
Polyunsaturated fat (g)
9.6g
Trans fat (g)
0.0g
Cholesterol (mg)
216mg
Sodium (mg)
109mg
Salt (g)
0.27g
Vitamin A (IU)
21662IU
Vitamin C (mg)
25.0mg
Calcium (mg)
141mg
Iron (mg)
5.16mg
Total
1084kcal
4543kJ
45.0g
57.7g
27.5g
19.4g
30.2g
83.8g
11.9g
61.4g
32.8g
28.7g
0.1g
647mg
328mg
0.82g
64985IU
74.9mg
423mg
15.48mg
Let's Get Cooking
- 1 Cook Rice & Quinoa following pack directions. Allow to cool while preparing other ingredients.
- 2 Divide Rice & Quinoa between 3 bowls. Add a cup of lettuce leaves to each bowl and top each one with 2 halves of egg.
- 3 Divide tomatoes, cucumber and avocado between bowls then sprinkle each one with pine nuts and basil leaves. Drizzle each one with balsamic glaze and serve.