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Quinoa Egg Dish

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Total

Yield 4 servings

Ingredients

Instructions

  1. Pre-heat your oven to 450 degrees F and lightly spray a baking pan with non-stick spray.
  2. Toss the squash, onion and rosemary in the pan with a good helping of olive oil and salt and pepper to taste. Make sure all the squash pieces are good and coated. Arrange as best you can as one layer in the pan and roast in the oven 20 - 30 minutes or until squash is fork tender. Shake the pan a couple of times during cooking to get a bit of color on those bad boys. Remove from the oven and set aside.
  3. As the squash roasts, place the stock, water, cumin, big pinch of salt and half the lemon juice in a medium sized stock pot. Bring to a boil over high heat. Add the quinoa. Cover and reduce heat to low to simmer for 12-15 minutes or until the liquid has been absorbed. Remove from the heat and let sit for 10 minutes. Fluff with a fork and set aside.
  4. In a jar, shake 1/2 C of olive oil, 1/4 C of balsamic vinegar and a good helping of salt and pepper. Taste - adjust accordingly. You want the dressing to be slightly more acidic than you think.
  5. Now assemble! Discard what's left of the rosemary sprig and crumple the kale chips into the waiting squashy onion mixture along with the quinoa, apple and cheese. Toss with a few Tbsp of the emulsified dressing. Place the eggs along side and serve.
  6. Eat.

Recipe by She Eats at https://sheeats.ca/2013/04/politically-incorrect-quinoa-egg-dish/