Since I’ve had a little more time in the mornings the past few weeks, I’ve been diverging from my typical breakfast smoothie and making a few more savory dishes. Plus, its been a little cold in the mornings and our drafty house doesn’t exactly hold the heat in too well, so a cold smoothie just hasn’t been very appealing.
So to combat the cold, I set out to make a warm, savory, and spicy breakfast bowl with hearty quinoa and a poached egg.
I had some leftover quinoa from making a batch of quinoa + black bean burgers earlier in the week that I simply threw in a skillet with a little olive oil, garlic, onion, carrot, and edamame and then seasoned generously with chipotle chili powder and smoked paprika.
Once I added the poached egg, I topped the entire dish with some spicy salsa and siracha sauce for an added kick. It was just what I needed!
Spicy Quinoa & Egg Bowl
1 clove garlic, chopped
1/3 cup cooked quinoa
1/2 small carrot, grated
1/4 cup red onion, sliced
1/4 cup edamame, fresh or frozen
1 teaspoon fresh lemon juice
salt, to taste
chipotle chili pepper powder, to taste
smoked paprika, to taste
1/4 cup chopped parsley
1 egg, poached
Heat olive oil over medium heat in a small sauce pan. Stir in garlic and cook for 2-3 minutes.
Add in quinoa, carrot, red onion, and edamame. Season with lemon juice, salt, chipotle chili pepper powder, and paprika. Stir in combine.
Continue to cook until all ingredients are warmed then remove from heat and mix in fresh parsley.
Place in a small bowl and top with poached egg, salsa, and siracha sauce.
Time: 10 minutes