Breakfast Quinoa – a delicious recipe with Quinoa, Water, Garlic, Mushrooms, Spinach, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Rinse quinoa and combine in a sauce pan with the water, a dash of olive oil and salt. Bring to a boil, reduce heat and cover. Cook for 15 minutes or until quinoa is tender.
2
In a saute pan, drizzle olive oil and heat over medium heat. While oil is heating, wash and snap asparagus spears in to small pieces. Add to the oil and cook for 5 minutes, stirring occasionally.
3
White the asparagus cooks, chop the garlic and mushrooms. Add to the saute pan and cook for 3 minutes.
4
Wash spinach and add to the vegetable mixture. Stir and cook until spinach wilts. Remove vegetable mixture from pan and set aside.
5
Crack 4 whole eggs in to the pan, season with salt and pepper to taste. Cover and allow to cook over medium heat until the whites are cooked through and the yolks are left creamy (or your desired level of doneness). Remove from heat.
6
Divide ingredients between two dishes. Lay a bed of quinoa, top with vegetables and add two eggs. Enjoy with a hot cup of coffee!
219
kcal
Calories
10
g
Fat
15
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Quinoa, 1 cup Water, 10 spears Asparagus, 2 cloves Garlic, and more.
Yes, Breakfast Quinoa falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
