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1
Preheat oven to 400u00b0F. First chop the sweet potato and cauliflower. Place each on its own rimmed baking sheet in a single layer and toss liberally with olive oil and sea salt. Roast them at 400u00b0F for about 25 minutes or until they are tender and starting to brown.
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2
While the potatoes and cauliflower are roasting, rinse and cook the quinoa (see notes below regarding cooking quinoa). Set aside.
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3
In a large pan (big enough to add everything into later), add a tablespoon of olive oil and saute chopped onion until translucent and starting to brown, about 5 minutes. Season with a dash of salt.
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4
Add chopped red pepper and kale or spinach. Season again with a few dashes of salt. Saute until kale wilts a bit and pepper starts to soften, about 3 minutes.
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5
Add sweet potatoes and cauliflower. Toss with spices. I used cumin, paprika and cinnamon.
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6
Mix in the cooked quinoa and cook until everything is warm and ready to eat!
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7
Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!
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8
In a separate pan over medium to medium-high heat, fry eggs to your liking.
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9
Place a serving of quinoa/veggie mixture into a bowl. Top with a cooked egg. Sprinkle with parsley.
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10
To cook quinoa:
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11
First rinse your quinoa. This removes the bitter taste some quinoa has. As a rule of thumb, quinoa cooks in 2x the amount of liquid as the quantity of quinoa. So for this recipe, cook 1/2 cup quinoa in 1 cup water. Put quinoa and water (or stock) in a pot, add a pinch of salt, bring to a boil, reduce to low and let it cook about 15 minutes until you see the rings around the edges of the quinoa pop open. All the water should be absorbed.
