Zucchini Tagliatelle w Mushrooms, Cheesy Quinoa & Egg

I needed a hearty, healthy breakfast and a zucchini noodle dish topped with cheesy quinoa with egg came to mind.

Zucchini noodles (aka “Zoodles”) always seem to be in a spaghetti sort of noodle shape, which is way fun, but there are other blades on my spiralizer, and I thought I ought to try a different blade this time, so I pulled out the straight blade and cut my zucchini into wide thin noodles, about the shape of Tagliatelle. I loved the way it looked with the frilly green edges that I thought mimicked the frills of the morels … and it tasted divine too!

The quinoa I had leftover in my fridge. I sauteed up some of the morel mushrooms my dad had given me and they were soooo good and juicy that there was some mushroom juice left in the pan. I thought the quinoa would soak that up nicely … and it did. Sauteeing the quinoa briefly in the mushroom juice with the Dubliner cheese made it soo creamy, almost the texture of risotto. I added a scrambled egg on top for a bit of protein and had myself a scrumptious little breakfast. It could also be a delightful dinner.

Zucchini Tagliatelle with Wild Mushrooms, Cheesy Quinoa & Egg

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 serving 1x

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Ingredients

Scale 1x2x3x

• 1 teaspoon olive oil
• 1 small zucchini, sliced super-thin (I used my spiralizer w straight blade)
• 2 – 3 cloves garlic
• 4 – 6 morel mushrooms (or other wild mushrooms)
• Red Robin Seasoning & freshly ground pepper
• 2/3 cup cooked quinoa
• 2/3 cup shredded Dubliner cheese (or other sharp, flavorful cheese)
• 1 egg, cooked as desired
• For garnish: snipped fresh chives

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Instructions

1. Heat the olive oil in a frying pan over medium heat. Add the zucchini noodles. Sprinkle with Red Robin Seasoning and freshly ground pepper and saute for several minutes until the zucchini is tender. Use a slotted spoon to move the zucchini to your serving plate. Add the mushrooms and garlic, sprinkle with RR Seasoning and fresh ground pepper, cover and saute until tender and juicy, lifting the lid several times to stir. Use a slotted spoon to remove the mushrooms from the pan, leaving the juices for the quinoa to soak up.
2. In a small mixing bowl, toss the quinoa with the cheese. Add to the pan and saute for a few minutes until the quinoa is hot, the cheese is melted, and the juices are all soaked up. Put the quinoa “risotto” on top of the zucchini noodles.
3. Cook an egg to your liking and put that on top of the quinoa. Sprinkle with some extra cheese and snipped chives and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at: What to Do Weeekends, Weekend Potluck, Tuesday’s Table, Foodie Friends Friday,  What to Do Weekends and Foppemas Farm Recipe Swap.

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