We tried a new “breakfast for dinner” option the other night, and I was a huge fan. The recipe is officially called “Quinoa with Edamame, Parmesan and Egg,” which covers almost the entire ingredient list. Nice and simple! It tasted rich and filling while maintaining a pretty solid health factor, too.
And here’s our slightly less magazine-ready version:
I think it even looks kind of pretty when photographed in less than perfect conditions (read: should have moved my foot away from the right side of the picture). Any food that can look tasty next to a foot is a winner.
So what did we change from the original combo of quinoa, parmesan, fried eggs, and avocado? Well, we threw in a few things we had in the kitchen. That red you see in our picture is essentially a red bell pepper. It’s supposed to be a poblano pepper, but it didn’t quite percolate right in the garden. Fortunately, it tastes almost just like a red bell pepper without any extra heat. Works for me. We also threw on one grilled chicken breast cut into small pieces. Together the pepper and the chicken made this a slightly more traditional/filling dinner choice. It made three large servings. Very large servings.
Quinoa with Edamame, Parm, and Egg
serves 3 (or 4 dainty people, or 2 adults and 2 adventurous kids)
- 2 cups cooked quinoa
- 2 cups shelled, cooked edamame (kind from the freezer section works great, just make sure you undermicrowave a bit to keep that crisp texture)
- 1 red bell pepper, loosely chopped or diced (optional but nice)
- 1 grilled chicken breast, diced any way you like–slightly larger than the edamame for me (also optional)
- 2 oz. shaved Parmesan cheese
- 4 eggs
- 2 teaspoons olive oil, plus more for frying egg
- salt and pepper to taste
- 1/2 avocado, peeled, pitted, and sliced (or pitted and sliced without peeling, if you’re okay with scooping avocado as you eat)
In a bowl, mix together the quinoa, edamame, bell pepper, and chicken, and toss with one teaspoon of olive oil. Season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice sauce for your quinoa).
Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.