Last year I made quinoa for the very first time! I had been wanting to try it for at least a year but because of its high price I just hadn't gotten around to it. Well I bought it at my natural health food store and at last I finally made it, in my rice cooker! I was pleasantly surprised, the grains were all perfectly cooked, in all their separate grainy glory. I found that Quinoa has a slightly nutty taste, and it is remarkably similar to couscous in that it has such a subtle taste of it's own and would, I assume, soak up flavors very nicely.
The first time I paired my quinoa with pan fried eggplant with garlic, ginger, green onions and tomato sauce and smoked salmon, unfortunately the salmon was a bit over powering and I wish I had omitted it. The next morning however I made my boyfriend a yummy breakfast of banana, a yolky egg and custom cut ( by me!) heart-shaped potato slices with toast :) I was lucky enough that my boyfriend left me some potatoes before he left for work and as I went to make my own breakfast I decided to add my left over, UN-sauced, quinoa to my breakfast for a light and healthy boost. I had intended to add a slice of bread to sop up the delicious yolk of my egg but stopped and thought to myself, "That's alot of carbs though." Not that I don't like carbs, on the contrary, I LOVE carbs, but too much in the morning is overwhelming for me and I'm trying to eat less carbs and unhealthy foods. I needed something sauce-like to add to my quinoa, other than tomato sauce and realized that slicing up my egg on top of a bed of warm Quinoa would be perfect.
Unfortunately I don't have a picture yet, but I fully intent to make this breakfast again and again and so will add one to this post in the future!
This recipe is simple and versatile and you can tailor the amount to suit your needs. and if you want different flavors just add your own, kick it up and have fun!
Ingredients:
Left over cold or room temp Quinoa ( left over cold or room temp is better for frying)
Egg
1/2 or 1 small yellow potato, the potato is just a side, not the star of this dish.
1/2 green onion, sliced
black pepper
Montreal chicken spice seasoning (by La grille) (or any other seasoning you like)
peanut oil
butter/margarine
First, slice your potato on a mandolin, or if you don't have one just slice it thinly, toss in a small drizzle of peanut oil and a few shakes of the Montreal chicken seasoning. Heat up Peanut Oil on a pan and fry the potatoes 1 layer at a time. Set aside.
In the same pan add your Quinoa and fry until warm, meanwhile fry your egg in a small bit of butter, just enough to lightly coat the bottom of the pan, after a few seconds, add about 1/2-1 tablespoon of water and put a lid over it and steam until cooked with a runny yolk, should be less than 1 min.
Season your Quinoa with a few shakes of black pepper and green onion. On your plate put your Quinoa and make a bed out if it, add your egg on top, slice the egg as you wish, letting the yolk mix in with the Quinoa beneath it. Add your potatoes on the side and pair it with a nice cold orange juice, and if you have a big appetite, add some fresh banana chunks to your plate.
The salty potatoes are just something to whet the appetite, do not make these the main focus of the dish, that is why I use about 1/2 a small potato, the Quinoa is the real star on the plate.
This dish was a wonderful and yummy surprise for me, I hope you enjoy it as much as I do!
Bon Appetite!
Remember to Comment, Subscribe, Enjoy!
xoxo, RainSmurf
The first time I paired my quinoa with pan fried eggplant with garlic, ginger, green onions and tomato sauce and smoked salmon, unfortunately the salmon was a bit over powering and I wish I had omitted it. The next morning however I made my boyfriend a yummy breakfast of banana, a yolky egg and custom cut ( by me!) heart-shaped potato slices with toast :) I was lucky enough that my boyfriend left me some potatoes before he left for work and as I went to make my own breakfast I decided to add my left over, UN-sauced, quinoa to my breakfast for a light and healthy boost. I had intended to add a slice of bread to sop up the delicious yolk of my egg but stopped and thought to myself, "That's alot of carbs though." Not that I don't like carbs, on the contrary, I LOVE carbs, but too much in the morning is overwhelming for me and I'm trying to eat less carbs and unhealthy foods. I needed something sauce-like to add to my quinoa, other than tomato sauce and realized that slicing up my egg on top of a bed of warm Quinoa would be perfect.
Unfortunately I don't have a picture yet, but I fully intent to make this breakfast again and again and so will add one to this post in the future!
This recipe is simple and versatile and you can tailor the amount to suit your needs. and if you want different flavors just add your own, kick it up and have fun!
Ingredients:
Left over cold or room temp Quinoa ( left over cold or room temp is better for frying)
Egg
1/2 or 1 small yellow potato, the potato is just a side, not the star of this dish.
1/2 green onion, sliced
black pepper
Montreal chicken spice seasoning (by La grille) (or any other seasoning you like)
peanut oil
butter/margarine
First, slice your potato on a mandolin, or if you don't have one just slice it thinly, toss in a small drizzle of peanut oil and a few shakes of the Montreal chicken seasoning. Heat up Peanut Oil on a pan and fry the potatoes 1 layer at a time. Set aside.
In the same pan add your Quinoa and fry until warm, meanwhile fry your egg in a small bit of butter, just enough to lightly coat the bottom of the pan, after a few seconds, add about 1/2-1 tablespoon of water and put a lid over it and steam until cooked with a runny yolk, should be less than 1 min.
Season your Quinoa with a few shakes of black pepper and green onion. On your plate put your Quinoa and make a bed out if it, add your egg on top, slice the egg as you wish, letting the yolk mix in with the Quinoa beneath it. Add your potatoes on the side and pair it with a nice cold orange juice, and if you have a big appetite, add some fresh banana chunks to your plate.
The salty potatoes are just something to whet the appetite, do not make these the main focus of the dish, that is why I use about 1/2 a small potato, the Quinoa is the real star on the plate.
This dish was a wonderful and yummy surprise for me, I hope you enjoy it as much as I do!
Bon Appetite!
Remember to Comment, Subscribe, Enjoy!
xoxo, RainSmurf
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