Luckily, I had more than the serving pictured above because, no sooner than I snapped this photo, I knocked the plate over and sent quinoa, veggies, and egg flying. Broke the plate, too! My dog recently hurt his leg so even he didn’t run to my rescue and help with the clean up!
But back to the food…To me, this dish is so satisfying, I could eat it for breakfast, lunch or dinner. Use the recipe as a framework and tailor to suit your taste. View this dish as you would your favorite omelet; ham and cheese, Greek, Southwestern, and veggie are all good themes. Leftover roasted vegetables can be mixed right in. A little crisp prosciutto or crumbled bacon are fine options, too.
You may cook the quinoa in advance and reheat as you make the eggs. An over-easy or poached egg on the top really completes the package. Add a drizzle of olive oil if you like, although a runny yolk makes a rather tasty sauce!
Yields 2 generous servings
- 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
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.