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 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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