Quinoa with Spinach and Eggs
Two eggs aren’t quite enough protein for breakfast (7 grams each), but when combined with a cup of quinoa (8 grams for 22 grams total), you get a satisfying breakfast that staves off hunger.
Ingredients:
- 2 eggs–you’ll notice the extra good flavor of farm fresh eggs in this dish. Look for signs at the side of the road! Cook eggs over easy in a generous amount of either olive oil or ghee.
- 1 cup cooked quinoa. It cooks in a rice cooker on the white rice setting. Put it on the night before. You’ll want to taste test different brands of quinoa as some have a pleasant nutty taste and others are bitter. It’s much cheaper in bulk.
- 1/4 to 1/2 pounds spinach (or swiss chard) sautéed in olive oil with a clove of garlic. To save time, buy large bags and sauté all at once. To save even more time, just microwave it. Cooked greens will keep a few days in the fridge or you can divide into serving size portions and freeze.
Instructions:
Put the cooked quinoa in a large bowl. Stir in the cooked spinach then top with over easy eggs and salt to taste. Yum!
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