8 eggs hard-boiled, quartered (2 eggs in each jar)
1 avocado cubed
15 cherry tomatoes halved
1⁄3 cup ranch dressing
Directions
Place egg in a saucepan and cover with water. Bring water to a boil. Once boiling, cover the pan with a lid and turn off the stove. Let stand for 10-12 minutes. Strain water, and run the egg under cool water. Peel egg and cut into quarters. Set aside.
Meanwhile, prepare quinoa by combining the rinsed quinoa, water, and salt in a medium saucepan. If preparing the sweet variations of the breakfast quinoa jars, add the cinnamon, if desired. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and cook for 15-20 minutes, until water is absorbed and quinoa is cooked through. Remove the pan from heat and fluff the quinoa with a fork. Allow to cool completely.
To prepare the breakfast quinoa jars, add ½ cup to ¾ cup cooked quinoa to an 8 oz. mason jar or other air-tight container with a lid. Top with egg, avocado, cherry tomatoes, and dressing.
Notes
Leftovers: Store in the refrigerator for up to 4 days
Gestational Diabetes Carb Count: 22g
More Protein: Add breakfast sausage
