A hot, healthy, hearty, satisfying breakfast that comes together in minutes if you have pre-cooked quinoa in your fridge.
It was my friend Ann at Fountain Avenue Kitchen that introduced me to the concept of breakfast quinoa. It’s a marvelous thing … quinoa makes such a perfect base for a fried egg. Quinoa is such a versatile grain–it’s naturally gluten free, and high in fiber and protein, and I love the nutty taste and the chew factor it brings to a recipe.
Stir in a few veggies along with some cheese and you have an easy yet fabulous breakfast.
Print
Cheesy Spinach Mushroom Breakfast Quinoa
Ingredients
Scale
For each serving:
- 1 teaspoon butter or olive oil
- 2 – 3 Tablespoons chopped onion
- 1 clove garlic, peeled & chopped
- 1/2 cup sauteed mushrooms
- 1 cup cooked quinoa
- 1 oz. Dubliner cheese, shredded or chopped into small bits
- 1/2 cup (packed) fresh chopped spinach
- 2 – 3 basil leaves, chopped
- 1 egg
Instructions
- In a saucepan over medium heat, melt the butter or drizzle the olive oil over, then add the onions and garlic and saute until the onions are soft and translucent.
- Stir in the mushrooms and quinoa, then the cheese. Cook for a few minutes until the cheese is melted, stirring frequently.
- Stir in the spinach and basil and cook briefly until the spinach wilts. Season with Red Robin seasoning or salt & freshly ground pepper, to taste.
- Fry or poach an egg and serve on top of the quinoa. Enjoy it while it’s hot!
This recipe was shared at Foodie Friends Friday, Weekend Potluck, What to Do Weekends and What to Do Weekends.
