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)
366kcal
Energy (kJ)
1535kJ
Protein (g)
15.7g
Carbohydrate incl. fibre (g)
19.8g
Carbohydrate excl. fibre (g)
9.4g
Sugar (g)
6.5g
Fibre (g)
10.4g
Fat (g)
28.1g
Saturated fat (g)
4.0g
Unsaturated fat (g)
20.6g
Monounsaturated fat (g)
10.9g
Polyunsaturated fat (g)
9.6g
Trans fat (g)
0.0g
Cholesterol (mg)
216mg
Sodium (mg)
110mg
Salt (g)
0.28g
Vitamin A (IU)
22820IU
Vitamin C (mg)
28.9mg
Calcium (mg)
180mg
Iron (mg)
5.86mg
Total
1099kcal
4605kJ
47.1g
59.4g
28.2g
19.6g
31.2g
84.2g
12.0g
61.7g
32.8g
28.9g
0.1g
647mg
330mg
0.83g
68459IU
86.7mg
539mg
17.57mg
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.