popped quinoa and cheesy eggs

by Kristina Sloggett

in Breakfast,Gluten Free,recipes

Okay, one more fun way to use quinoa. At least until next week.

I was craving cheesy eggs and toast for breakfast this morning. Without bread in the house, I entered quinoa into the equation, having some already made in the fridge. “Frying” quinoa in a skillet makes it pop, makes it crunchy and gives it the flavor of popcorn!

I’m hooked.

popped quinoa and cheesy eggs

serves one

1/2 cup cooked quinoa (mine was cooled)
2 ounces cheese, sliced thin (Soy Kaas)
2 eggs
sea salt

Spray skillet and heat to medium high. Add quinoa and cook for several minutes, until it begins to crisp and pop. Make two wells in the quinoa, crack eggs into wells. Top with cheese cubes and continue to cook a few minutes. Cover with lid for an additional minute or so, to cook the egg and melt cheese. Salt to taste.

Mmm, look at the crunchy tasty:

The creaminess of the cheese – Soy Kaas is amazing* - and the runny yolk is perfect with the crunchy flavorful popped quinoa.

Another soon-to-be standard in this house. Next time spinach will be added.

*Soy Kaas as a product line is not vegan. You have to make sure the label says vegan (two choices), or it will contain milk (casein). All of their products are lactose free.

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