Thursday, February 6, 2014
When it snows in west Texas, the world shuts down. We don't have fancy things like snow plows and tire chains (is that even what they're called?) and people who know how to drive in snow and ice. So an inch or two of snow is enough to close schools and businesses, giving us all the blessed gift of an unexpected day off to burrow under the covers and stay in our jammies all day.
I'm making the best of my day off, which will probably still entail some work and will certainly include some homework . . . but first it included a quick, easy, and wholesome breakfast of egg, quinoa, and spinach. The flavors were simple but hit the spot. I left my egg yolk runny, which added a nice creaminess to the dish. The recipe I was following called for hummus on top; I didn't have any on hand, but it sounded like a good idea so I kept it in the recipe below.
Breakfast Quinoa with Spinach and Egg
Adapted from Naturally Ella
Yield: 1 serving
1/4 cup uncooked quinoa
1/2 shallot or 1 clove garlic, minced
2 handfuls baby spinach
2 Tbsp. feta cheese crumbles
2-3 Tbsp. hummus (optional)
Salt and pepper
Olive oil or butter
Optional garnish(es): chives or green onions
Heat a small pot over medium heat and pour in the dry quinoa. Toast it for a couple minutes, stirring often. Then add water and salt, and cook according to package directions.*
While the quinoa cooks, heat oil in a medium skillet over medium heat. Add shallot and cook until tender and fragrant, about 2 minutes. Turn off the heat, add the spinach, and cover the skillet. Let sit for a few minutes until spinach is wilted. Stir in the cooked quinoa and feta, then transfer to your serving plate.
In the same skillet, cook egg(s) however you like them. Slide egg on top of quinoa mixture. Season with salt and pepper. Top with hummus and garnishes, if using.
*Note: I buy pre-rinsed quinoa, which makes this toasting step possible. However, if you have non-pre-rinsed quinoa, skip the toasting, rinse the quinoa, and cook according to package directions.