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.

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