Eggs & Rainbow Quinoa
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I love having this for breakfast. It makes me feel so well taken care of…for me, it’s almost like a big, loving hug I am giving myself in the morning. Rainbow quinoa is a blend of white, red, and black quinoa and has a wonderful nutty taste and bite to eat. It’s my favorite quinoa, though any would work.
Eggs & Rainbow Quinoa
1 serving, maybe two if you aren’t that hungry
Ingredients
- 1-2 eggs
- ¾ of a cup quinoa cooked (rainbow quinoa is my favorite! Also, it’s awesome to use leftover quinoa. I always search my fridge to see if there is any leftover and use that)
- 2 cloves of garlic, minced
- 2 tablespoons of any onion you have laying around (white, green, red, shallot), chopped
- Olive oil
- Salt
- Pepper
Preparation
Take 1 tablespoons of olive oil and place in a heated pan. Add the minced garlic and sauté for less than a minute or until fragrant. Add the chopped onions and sauté for a couple of minutes until slightly translucent. Take the garlic and onions and set aside on a plate. Take 1 or 2 more tablespoons of olive oil and heat in the same pan you used for the garlic and onion. Fry your egg (or your 2 eggs). Set aside your fried eggs. Take your cooked quinoa and add it to the same sauté pan you have been using. Take your garlic and onions and add them again to the sauté pan. Heat and mix the quinoa, garlic, and onions together. Sprinkle some salt and pepper to taste. And it’s ready! Take your quinoa, place it on a plate, and take your eggs and place them on top. Sprinkle some more salt and pepper on the eggs. Enjoy!
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Lots of love,
Judith