Eggs over Quinoa

Posted by on Jun 10, 2012 in Blog, Breakfast, breakfast, Whats on My Plate | 0 comments

Eggs over Quinoa

I’ve been doing some experimenting with quinoa by adding it into my breakfast.  I used to only use it as a side or something I mixed in with my salads but lately I’ve been thinking a little outside of the box(at least outside of my box).  Quinoa breaks the grain stereotype in that it is a great source of protein.  In fact the protein it supplies contains all nine essential amino acids.  It also has high amounts of magnesium, and fiber and even a substantial amount of calcium.  If you don’t already use it, get it into your diet.  Your body will thank you!

I served one tomato sliced up and sauteed with two eggs over medium(or cooked to your liking) over the quinoa.  Delish!!!  I will definitely be using this meal in my regular rotations of breakfast choices. It also takes about 7 minutes to cook!

Ingredients:

  1. 2 eggs
  2. 1/2 cup cooked quinoa(I cook a huge batch at the beginning of the week, so it’s ready to go!)
  3. 1 tomato sliced
  4. salt and pepper
  5. Coconut oil

Preparation: Place cooked quiona on a plate.  Heat up a medium skilled over medium heat.  Add your two eggs and cook for about one minute, seasoning with salt and pepper.  Add tomato slices.  Cook your eggs to your preference.  I cook mine over medium(egg white is cooked but yolk is runny), the easiest way to do this is just cook without a cover over the pan for about 2 minutes, then add the cover to the pan until the white part of the eggs is cooked through but the yolk is still runny.  Once eggs are done, put tomato sliced over the quinoa then add the eggs on top.  Season with salt and pepper as needed.

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