15 Minute Dinner

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Last night was one of those where I hadn’t planned what to make for dinner. Usually, that means I’ll make some brown rice pasta or a big salad with whatever’s in the fridge, but it was time to come up with something different. I had a bag of red quinoa in my cupboard, some spinach in the fridge, and half jars full of sun dried tomatoes and black olives. The result? An Italian-inspired quinoa dish topped with a fried egg for extra protein.

Warm Italian Quinoa topped with a fried egg

 

When frying anything, but particularly eggs, make sure you don’t overdo it on the heat. Gently frying over a low heat will ensure that the wonderful and delicate proteins in the egg aren’t harmed. Don’t burn it, whatever you do!

Healthier options for cooking an egg (if you have more time):

  • Hard or soft boiled
  • Poached
  • Gently scrambled
  • In an omelet or frittata

Warm Italian Red Quinoa

by The Particular Kitchen

Prep Time: 5 mins

Cook Time: 15 mins

Keywords: saute simmer entree gluten-free nut-free soy-free vegetarian wheat free

 

Ingredients (serves 2)

  • 1 cup red quinoa
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp dried basil
  • sea salt and black pepper
  • 8-10 sun-dried tomatoes (with some of the oil from the jar)
  • 10-12 pitted black olives
  • 2 handfuls organic spinach
  • 2 oz pecorino cheese, grated
  • 2 organic eggs

Instructions

Cook the quinoa in 2 cups of water according to package instructions (should take about 15 minutes).

Meanwhile, saute the red onion and garlic in some olive oil for 3-4 minutes (for extra flavor, use some of the oil from the jar of sun-dried tomatoes). Add salt, pepper, and some dried basil and stir well. Add the sun-dried tomatoes and the olives and continue cooking for an extra 2-3 minutes.

When the quinoa only has a couple of minutes to go, add the spinach to the saute pan and cook until wilted. Move the veggie mixture to a bowl and add a little more olive oil if needed. Gently fry the eggs in the same pan for a few minutes, until cooked to your liking. (Pregnant ladies like me – cook until the yolks are set!)

Toss the cooked quinoa with the veggies and the grated pecorino.

Top each serving with a fried egg.

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