Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 garlic clove, minced
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 4 eggs
- Salt and pepper to taste
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large saucepan with lid
- Large skillet
- Spatula
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and transfer to a large saucepan. Add water and salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and red bell pepper and cook until softened, about 5 minutes. Add minced garlic, smoked paprika, and cumin and cook for another minute.
3. Crack eggs into the skillet and season with salt and pepper. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.
4. Divide cooked quinoa among four bowls. Top each bowl with the egg and vegetable mixture. Add sliced avocado, chopped cilantro, and a squeeze of lime juice.
Time:
Preparation time: 5 minutes
Cooking time: 25-30 minutes
Temperature:
Stovetop
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 35g
Protein: 14g
Fiber: 8g
Sugar: 3g
Substitutions for ingredients:
- Quinoa can be substituted with brown rice or farro.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Olive oil can be substituted with coconut oil or avocado oil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked black beans or chickpeas for extra protein and fiber.
- Top with crumbled feta cheese or grated cheddar cheese.
- Add sliced cherry tomatoes or roasted sweet potatoes.
- Use different spices, such as chili powder or curry powder.
Tips and tricks:
- Rinse quinoa well before cooking to remove any bitterness.
- Use a non-stick skillet to prevent eggs from sticking.
- Add a splash of hot sauce or salsa for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with a lime wedge and a sprig of cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Fresh fruit, such as sliced oranges or berries.
Suggested side dishes:
Whole wheat toast or a side salad.
Troubleshooting advice:
If the quinoa is still crunchy after cooking, add a splash of water and continue cooking until tender.
Food safety advice:
Make sure to cook eggs until the whites are set and the yolks are still runny to prevent foodborne illness.
Food history:
Quinoa is a grain that originated in the Andean region of South America and has been cultivated for thousands of years. It is a good source of protein, fiber, and essential nutrients.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve for breakfast or brunch.
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