Heat a tablespoon of oil in a skillet over medium heat. Add the broccoli florets and the sliced zucchini and season with salt and pepper to taste. Sauté, stirring once or twice, until the vegetables are tender, about 5 to 6 minutes. Transfer the vegetables to a warm plate.
Add the remaining tablespoon of oil to the skillet. Crack in the egg, cover the skillet and cook until the egg white is lightly browned underneath, about 2 to 3 minutes. Transfer the fried egg to the plate with the vegetables.
Add the cooked quinoa to the skillet for a quick warm up, about 1 to 2 minutes, then remove skillet from the heat.
To make the bowl, layer in the mixed greens, cooked quinoa and sautéed broccoli and zucchini. Garnish the bowl with the sliced avocado, sauerkraut, grated radish and sliced green onion. Drizzle 1 to 2 tablespoons of the Sauerkraut Vinaigrette over everything. Enjoy!
Directions for Sauerkraut Vinaigrette
To make the vinaigrette, put the olive oil, sauerkraut juice, onion powder, dried herbs, salt, pepper and powdered stevia into a container with a lid. Put the lid on the container and shake well. Refrigerate remaining vinaigrette.
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