Quinoa with Eggs
Serves 1
Ingredients
1/4 cup of quinoa
1/4 cup of fresh mint – chopped
1/4 cup of parsley – chopped
4-6 pieces of sun dried tomatoes in oil – chopped (cover with a paper towel to soak the oil)
2 tsp horseradish
2 eggs
Tobasco hot sauce
PAM cooking spray
Kosher salt
Directions
Put the quinoa in a small pot with a lid. Add 1/2 cup of water. Bring to a boil on medium high heat. Cover the pot and simmer for 12 minutes on very low heat. Remove from heat.
When you’re halfway thru making the quinoa (so you have about 6 minutes left), cover a frying pan with PAM cooking spray. Heat the frying pan on medium high heat for about 1 minute. Crack each egg and gently drop it into the hot pan. Separate each egg so the whites don’t touch. Season with salt and the Tobasco hot sauce (I recommend about 4 dashes per egg). Cook for about 3 – 4 minutes on low heat.
Add the mint, parsley, sun dried tomatoes and horseradish to the cooked quinoa and mix gently. Put the quinoa mix on your serving plate. Top it with the eggs. Mix and enjoy!
