When deciding what to eat for breakfast it usually comes out of desperation concocted by my morning routine. So one day, post-workout, I was craving a large breakfast that would not make me crash, but keep me full and satisfied to tackle my tough schedule ahead. I also didn’t have that much time as I had places to go and people to see…literally. When I cook I like to “shop my kitchen” much like women are told to shop their closets before departing to the mall to grab an outfit for a dinner date or brunch with the girls. Like most, I am that girl with a closet full of clothes and nothing to wear. Similarly to when I am hungry and usually open and shut the refrigerator and pantry doors about a hundred times before exclaiming that there is “nothing to eat” (in that moaning/whiney “someone please help” voice). My quinoa hash was created after I raided or “shopped” my fridge and instead of making the dreaded exclamation I decided to get to cooking. No bacon or sausage in sight, but some Quinoa cooked with onion and garlic was staring at me in the face! So, let’s get down to it!
Ingredients:
½ C cooked quinoa
½ red pepper
¼ C sliced mushrooms
1 sliced green onion
1 C fresh spinach
1 C fresh arugula or watercress
½ halved cherry tomatoes
2 Eggs
1 Tbs Olive Oil
Directions:
Heat oil in pan. Throw in veggies that will take the longest to cook. Here: red pepper and mushrooms. Cook until starting to get tender about 2 minutes, stirring occasionally. Add green onion and tomatoes for 30 seconds to 1 minute. Add quinoa and stir until warmed through. Add Spinach and stir until wilted.
Add two whisked eggs on top of hash and fold through until cooked. Plate and add fresh arugula or watercress on top and sprinkle with hot sauce if you desire.
Cook with me below!
Some Serious Health Benefits!
Cooking Tomatoes boosts antioxidant power when heated more lycopene is released! We need antioxidants to attack free radicals that harm our system.
Use Fresh Greens:
Arugula: High source of Folic Acid and Vitamins A, C and K. High levels of Iron and copper which make it a great substitute for spinach.
Watercress: Rich in fiber, antioxidants, and folate. It has more calcium than milk and more iron than spinach. Also has moderate amounts of B1 and B2 vitamins and zinc, copper and manganese.
So, case in point….keep eating those greens! Cook them, juice them or eat them raw….just get them in your bodies and explore the wide array of greens on your next trip to the grocery or farmers market!
Love and Yumminess,
Taylor