Level up your next grain bowl by adding riced broccoli to your base, which boosts the volume and nutrient density of your whole dinner equation. It’s easy to make your own with some broccoli florets and a food processor, but you can always snag a bag of pre-made broccoli rice from the store.
This recipe is featured in the Women’s Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.
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- 2 Tbsp.
plus 2 tsp olive oil, divided
- 1
large shallot, finely chopped
- 2
cloves garlic, finely chopped
- 1 c.
tricolor quinoa
-
Kosher salt and pepper
- 2 c.
low-sodium vegetable broth
- 14 oz.
broccoli florets
- 1
5-oz package baby spinach
- 1/4 c.
nutritional yeast
- 1 Tbsp.
lemon zest
- 4
large eggs
-
- Step 1Heat 2 Tbsp oil in medium Dutch oven or pot on medium. Add shallot and cook, stirring often, until tender, 3 to 4 min. Stir in garlic and cook 1 min. Stir in quinoa and 1/4 tsp each salt and pepper, and cook, stirring and coating in oil, 1 min. Stir in broth and bring to a simmer. Simmer, covered, 12 min.
- Step 2Meanwhile, working in 2 batches, in food processor, pulse broccoli until broken up into rice-size pieces. Set aside until ready to use.
- Step 3Fold riced broccoli and 1/4 tsp each salt and pepper into quinoa, and cook, covered, 2 min. Remove from heat and let sit 5 min. Fold in spinach, nutritional yeast, and lemon zest until spinach is just wilted.
- Step 4Heat remaining 2 tsp oil in large nonstick skillet on medium, swirling to coat bottom. Crack in eggs, season with a pinch each of salt and pepper, and cook to desired doneness, 3 min. for runny yolks. Spoon broccoli quinoa into bowls and top with eggs.
Per serving: About 392 cal, 17 g fat (3 g sat), 186 mg chol, 465 mg sodium, 41 g carb, 8 g fiber, 4 g sugar (0 g added sugar), 21 g pro
Why trust Women’s Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it’s ready for your kitchen.
Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She writes a weekly column for Cool Beans, a climate-action recipe newsletter on Substack from the creators of one5c. She’s also the co-owner of Bandidas Bake Shop, a bakery and cafe in Lakeland, Florida. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn.
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