- 3/4 cup uncooked quinoa, rinsed (or 2 cups cooked quinoa)
- 1/2 cup bell pepper, chopped
- 1 cup spinach, roughly chopped
- 4-5 baby bella mushrooms (or mushroom of choice), quartered
- 2 eggs, poached, over easy or cooked according to preference
- 2-3 tablespoons crumbled feta cheese
- kosher or sea salt and freshly ground pepper to taste
- a drizzle of olive oil, optional
Savory Breakfast Quinoa
Leftover roasted veggies stirred into the cooked quinoa make for an equally delicious and speedy version of this recipe.
Yields 2 generous servings
Yields 2 generous servings
Ingredients
Instructions
- To yield 2 cups of cooked quinoa, place 3/4 cup rinsed, uncooked quinoa and 1 cup plus 2 tablespoons water in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook for about 12 minutes or until water is absorbed. You may sauté the mushrooms in a teaspoon or two of olive oil or add them to the quinoa and water and cook altogether.
- Add spinach to hot quinoa to wilt. Stir in peppers and cheese and season with salt and pepper to taste. Drizzle with olive oil, if desired, and toss.
- Top each serving with egg and enjoy.