I’m not a hater of quinoa, but I’m not a lover, either. I’ve spent so many years avoiding grains and grain-like foods (quinoa is actually a seed), that I haven’t much experience with it. I’ve recently jumped off the diet train (i.e. no more Paleo, Whole 30, etc.), so my creative juices are running rampant. Yesterday I prepped a cup of quinoa (high in protein) and cup black rice (iron, vitamin e, and more antioxidants than blueberries), both in half water and low sodium half vegetable broth, to use a base for my culinary experimentation. My first creation is a savory breakfast dish. It is also now my favorite breakfast dish. Enjoy!
Breakfast Quinoa with Roasted Tomatoes + Spinach
1/2 cup cooked quinoa + black rice
1 cup baby spinach
5-8 cherry tomatoes, roasted*
1 egg, fried
1/2 tsp parmesan cheese, grated
salt/pepper to taste
Heat about 1/2 tsp cooking oil (I prefer either coconut oil or extra virgin olive oil) in nonstick skillet. Heat quinoa rice mixture with parmesan cheese, and fold in baby spinach until slightly wilted (about 3-5 minutes). Remove from heat, and place on plate.
Fry egg. Place on top of quinoa rice mixture and season with salt/pepper. Add a sprinkle of parmesan cheese if you like. Top with roasted tomatoes.*
*I roasted the tomatoes in extra virgin olive oil with sea salt and pepper at 400 degrees for 20 minutes.