Now the kids are back at school I don’t have to cook only child friendly dishes! Eggs don’t have to be scrambled only and I don’t have to make a special effort to create sweet tasting breakfast recipes (the special effort with these is to also make them nutritious). What a relief! And it’s been so long since I cooked with quinoa! I’ve missed it!
So today I made this seriously savoury, adult friendly breakfast for 2 – for me and my husband. We enjoyed this simple (yes, this is another simple recipe!) light veggie breakfast with lots of black pepper and lots and LOTS of green olives! Absolutely delicious!
This sugar and gluten free breakfast is high in protein and fiber, which are ideal to kick start your day. If you cook the quinoa ahead of time (you can keep it in the fridge for 3-4 days) you will only need a few minutes to prepare this dish. Especially if you cook the eggs (any way you like) separately (see the instructions below). I like colour in my food and this recipe has got plenty of it. The eggs look so appealing on the bed of green quinoa!
1 cup cooked quinoa (use 1/2 cup raw quinoa to get this amount)
130 g fresh spinach
1 small onion, finely chopped
1 tablespoon olive oil
1 and 1/2 teaspoon butter
60 g feta, cubed
Salt and plenty of pepper to taste
Paprika for serving
Preheat the oven to 400 F/ 200 C/ gas mark 6.
In a large frying pan heat up the oil, add the onion and fry it for a couple of minutes on a medium heat stirring often. Add the spinach and continue frying for about a minute until the spinach reduces in size stirring all the time. Puree and combine with the cooked quinoa. Season generously and stir thoroughly.
Transfer the mixture into a small baking dish and add the feta pressing the pieces gently into the mixture. Using a large spoon make 2 round shallow moulds in the mixture to prevent the raw egg from escaping. Crack the eggs carefully into the moulds, season, cover with tin foil and bake for about 25 minutes (or until the whites have set). Alternatively, bake the quinoa mixture without the eggs for 10 minutes and serve with fried or poached eggs. Sprinkle with sweet or hot paprika and serve.