Quinoa with Asparagus and a Fried Egg
Quinoa with Asparagus and a Fried Egg could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This main course has 380 calories, 16g of protein, and 21g of fat per serving. This recipe serves 4 and costs $2.41 per serving. This recipe from The Vintage Mixer has 233 fans. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up salt and pepper, oregano, pine nuts, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. If you like this recipe, take a look at these similar recipes: Quinoan Egg Salad with Grilled Asparagus, Asparagus spaghetti with a fried egg, and Purple Asparagus + Egg Fried Rice.
Servings: 4
Ingredients:
1 bunch of asparagus
4 eggs
2 cloves of garlic
3 large green onions
zest and juice of 1/2 lemon
2 tablespoons olive oil
Fresh oregano
Toasted pine nuts
1 cup quinoa
Salt and pepper
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
Wash your quinoa under cold water. In a medium sauce pan bring 1 cup of washed quinoa and 2 cups of water to a boil. Bring down to a simmer for 20 minutes. Toast your pine nuts in a skillet just until browned. Set aside.After the quinoa has cooked for 10 minutes or so, sauté your asparagus and chopped garlic in a large skillet. Squeeze and zest half of a lemon over the asparagus. Add the green onion then Add your cooked quinoa to the skillet. Scramble it all together. Salt and pepper.Meanwhile, fry your eggs however you like them. Throw everything in a bowl and top with a fried egg, oregano and pine nuts. Salt and pepper to taste.Serve with ricotta spread over toast with drizzled olive oil and salt and pepper.
Step by step:
1. Wash your quinoa under cold water. In a medium sauce pan bring 1 cup of washed quinoa and 2 cups of water to a boil. Bring down to a simmer for 20 minutes. Toast your pine nuts in a skillet just until browned. Set aside.After the quinoa has cooked for 10 minutes or so, sauté your asparagus and chopped garlic in a large skillet. Squeeze and zest half of a lemon over the asparagus.
2. Add the green onion then
3. Add your cooked quinoa to the skillet. Scramble it all together. Salt and pepper.Meanwhile, fry your eggs however you like them. Throw everything in a bowl and top with a fried egg, oregano and pine nuts. Salt and pepper to taste.
4. Serve with ricotta spread over toast with drizzled olive oil and salt and pepper.
Nutrition Information:
covered percent of daily need
