Bulk up your usual scrambled eggs by adding roasted tomato quinoa, fresh veggies and feta cheese. This seriously delicious breakfast is packed with vitamins and minerals, a good dose of healthy fat and over 10 grams of protein! A great way to start your day! In addition, this dish will have you energized and will keep you nice and full until lunch. And it takes less than 15 minutes to cook!
INGREDIENTS
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1/2 cup of cooked quinoa, heated up
1 small tomato
3/4 cup of spinach
1/2 of an avocado, diced into chunks
3 stems of asparagus, cut into 1 inch chunks
2 stems of broccolini
1 egg
Feta cheese
Salt
Olive oil
1 clove of garlic, finely chopped
DIRECTIONS
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1. Cut one tomato into small chunks, cover in olive oil and stick in an oven preheated to 425. Let the tomatoes roast for about 10 minutes.
2. Meanwhile, cook the asparagus and broccolini in a frying pan with olive oil and garlic. Top it with a pinch of salt.
3. Once the tomato is done, add it (with any of its juices) to the quinoa and mix.
4. Next, remove the broccolini from the frying pan and set to the side. Add the asparagus to the quinoa, being sure to scrape the bottom of the pan for any garlic and olive oil left over, and mix it together.
5. Using the same frying pan, quickly cook your spinach for 1 minute, or until it is just wilted. Mix it in with the quinoa.
6. Fry an egg over easy and add it to the top then add the broccolini.
7. Put avocado on the side of the dish.
8. Sprinkle with feta cheese
Labels:
Sustenance
