The other night I found myself hungry and wanting to go out and buy dinner. I also wanted to eat something healthy and knew that anything I bought would not be as good as something I made. I took a look in my fridge and decided on something that could be made in 15 minutes. The following recipe is for two servings.
1/2 cup quinoa
1 cup water
2 medium-sized zucchini
1 cup crimini mushrooms
1-2 tbsp. extra virgin olive oil
Salt, pepper, and any other seasoning you like
I took out my package of tri-colored quinoa and put one cup of water and 1/2 cup of quinoa in a saucepan. Once it started boiling I covered the pan and set a timer for 10 minutes and lowered the heat to a simmer.
While the quinoa cooked I put a pan to heat at medium, peeled the carrots and then cut all the veggies in large pieces. I then tossed all the veggies in a bowl with some EVOO, salt and pepper, and threw them all in the pan. I let the veggies cook for the same time as the quinoa, stirring occasionally until they were just fork tender – I like my veggies with a bit of crunch .
Once the timer went off, I checked the quinoa to make sure all the water had cooked off and then turned the heat off. I split the cooked quinoa into two bowls, added the veggies, and then put the pan back on the medium heat to cook two eggs over-medium.
Once the eggs finished cooking to my liking, I slid the cooked egg over the quinoa and veggies, added a bit of salt and pepper and VOILA! Enjoy 🙂