The two recipes I posted so far involve cooking some quinoa, and admittedly result in leftovers! (See the Chilean Sea Bass over Quinoa Risotto and the Soy Seared Salmon). Well, all foodies know, the new word for “leftovers” is “food prep,” so take your quinoa and use it all week in creative ways.
I make this breakfast (confession, sometimes I eat this for dinner too) and the egg yolk and quinoa combo is perfect. I use fresh herbs from my herb garden, and salt & pepper to add flavor. I reheat the quinoa on a skillet, but you could microwave it. Cooking a sunny side up egg just requires heating up a non-stick pan to medium heat, adding a half teaspoon of olive oil, cracking an egg, and letting it cook until the yolk is to your preferred consistency (runny for me).
I am not a morning person, or a breakfast person, but this dish had me saying good mornin’ breakfast.