Quinoa & Eggs, Western Style
Active Time: 20 minutes / Cook Time: 26 minutes / Total Time: 40 minutes
Makes 2 servings
Nutrition Corner: Soaking Grains
Soaking your grains helps to remove some of the natural phytic acids present. Phytic acids are used as part of a plant's defense mechanism, however, when we consume them, these antinutrients inhibit vitamin and mineral absorption in our digestive tract. Soaking also helps to break down proteins, making grains easier to digest, and can drastically reduce cooking time.
- For the quinoa:
- 2 teaspoons ghee or coconut oil
- ¼ teaspoon fine sea salt, plus a pinch
- ½ cup chopped bell pepper, any color (from 1 small)
- ½ cup chopped onion (from 1 small)
- ½ cup quinoa , soaked overnight if possible, rinsed, drained, and patted dry
- 1 cup water
- ¼ cup shredded sharp cheddar cheese
- For the eggs:
- 2 teaspoons ghee
- 2 eggs
- pinch each fine sea salt and freshly ground black pepper
- Heat 2 teaspoons ghee in a medium saucepan. Add chopped peppers and onions and ¼ teaspoon salt and cook, stirring often, until vegetables are beginning to soften, about 5 minutes.
- Add the quinoa and toast for 5 minutes, stirring frequently.
- Add the water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and cook 15 minutes, or until most of the water has been absorbed. Turn off the heat and let steam until the eggs are ready.
- Heat 2 teaspoons ghee in a medium skillet over medium heat. Carefully crack each egg into the skillet, sprinkle evenly with salt and pepper, and cook 1-2 minutes per side, or until the bottoms have set and the whites are no longer runny.
- Flip the eggs and cook 1-2 minutes more, or to desired doneness.
- Stir 2 tablespoons of cheese into the quinoa mixture.
- Place ½ of the quinoa mixture on each of two plates and top each with an egg. Sprinkle 1 tablespoon of cheese on top of each portion and serve.