Quinoa Egg Breakfast Plate Recipes

Steps:

• Put the quinoa in a small pan with 250ml water and bring to the boil. Reduce the heat to low, cover and gently simmer for 15-20 mins, stirring occasionally until most of the water has been absorbed and the grains have doubled in size (if there's any water left in the pan, drain well).
• Tip into a bowl and stir through the beans, spices, lime zest and juice and vinegar. Stir well, then add the tomatoes, avocado, coriander and onion, and spoon onto plates.
• Heat a drop of oil in a non-stick frying pan and fry the eggs until the whites are set with a crispy edge and the yolk is runny. Serve the quinoa topped with the eggs.

Steps:

• Heat oil in a non stick frying pan over medium heat. Add cooked quinoa (I always have some leftover in the fridge for this recipe, a quick salad or healthy lunch) Spread quinoa flat and fry on both sides till lightly browned. Turn heat to med/low.
• Make 2 wells in quinoa. Break an egg into each well. Sprinkle with salt & pepper. Add 1 Tbl. cheese on top of each egg. Cover with lid and cook about 3 minutes, or to desired egg doneness.
• You can eat this as is or top with pico de gallo and a Tbl. of light sour cream (My preference) Enjoy!

Steps:

• Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
• Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
• Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.