So, perhaps you know about my odd oatmeal-with-egg-and-hotsauce breakfast.
I’m still doing it most days of the week (though the technique is a little different). Iris also eats it, but with less hot sauce. In typical three year-old fashion, she swings between loving and hating cooked oats.
A while back, my sister-in-law was talking about her fondness for farro as a breakfast dish. I decided to try it in place of oats, and was pleasantly surprised. It got me thinking… could any grain work? I’d been trying to up my quinoa consumption, and thought this might be an easy way to do so.
Turns out I’m a genius. Or, maybe eggs and grain are just pretty tasty in general. Either way, I’ve now got the quinoa-egg breakfast in rotation, and have declared the last morning of the work week “Quinoa Fridays.”
My husband is amused at how excited this makes me every week. Whatever. Food is my favorite.
So:
Ingredients
- 1/4 cup dry quinoa
- 1/2 cup water
- dash dried, minced onion
- dash dried cilantro
- one egg of quality
- hot sauce
Directions
- Pour the quinoa, onion, cilantro and water into a small sauce pan.
- Bring to a boil, then turn to a low simmer, cover, and let cook according to directions on quinoa package (maybe for a minute or two less).
- When the quinoa is nearly finished, crack in the egg, recover, and cook on very low heat for 5 to 10 minutes (until egg is to desired consistency).
- After turning off the heat, let the pan sit covered for a few more minutes. The steam will loosen any quinoa stuck to the bottom of the pan.
- Uncover, dash in a little hot sauce, and devour.
Happy Wednesday (Quinoa Friday Eve Eve)
At nine and a half months old, Iris is enjoying a varied diet. We started a few months ago with apples, sweet potatoes and peas, and now she’s enjoying Swiss chard, tofu, quinoa, avocado and so much more.
