Tuesday, October 12, 2010

Green Egg and Mushroom Quinoa



Oh yeah, look at that baby. Your mouth is watering.

I received inspiration for today's lunch in the form of a tweet.


I checked out the recipe and thought I still have plenty of leftover quinoa on hand. No Swiss chard, but I do have baby spinach. And I have been craving eggs all morning.

From there Julie's Green Eggs & Quinoa morphed into this outstanding lunch.

Green Egg and Mushroom Quinoa


1 cup cooked quinoa
1 cup sliced mushrooms
1/2 cup baby spinach leaves
1 egg
1 tsp Parmesan cheese.



Put the quinoa, mushrooms and spinach in a medium hot non-stick skillet with a tablespoon of water. Cover for about three minutes to wilt the greens.

Stir it up, shape the quinoa, make a well.

Drop an egg in the well, cover pan and cook on medium-low for 5 minutes to set the egg.

Remove from pan with a spatula and spoon any loose quinoa from pan to plate.

Sprinkle with Parmesan cheese.



Wow, just telling you about this makes me think I will have to cook this again for supper. YUM. The quinoa crisps on the edges and the mushrooms soften but retain their shape. Just a little bit of cheese adds aroma and flavor without overpowering the dish.

Did you know if you aren’t subscribing to How Do You Cook Quinoa? at the new domain, you risk missing out on new posts and quinoa recipes? Not mention the upcoming quinoa contest. Subscribe today and learn tasty new ways to enjoy quinoa along with other exciting (and sometimes exotic) ingredients.



You may also follow @keenonquinoa on Twitter.

No comments:

Post a Comment