You may have noticed my lack of posting last week; I was so sick. And thankfully my loving husband picked up the slack on dinners. This little dish was posted as ‘Fuel to Ride,’ and it was the perfect way to replenish my sickly, starving self. Tasty too. Next time I make this, now that my health is on the mend, I think I’ll go for a double batch. It’s filling, but I could eat these leftovers for days. Breakfast, lunch and dinner. I love anything with a fried egg on top.
Quinoa with Edamame, Parm and Egg
via these peas are hollow
1 cup cooked quinoa
1 cup shelled, cooked edamame
1 oz shaved parmigiano reggiano
2 extra-large eggs
4 teaspoons olive oil, plus more for frying the eggs
salt and pepper to taste
1 avocado, peeled, pitted, and sliced
In a bowl, mix together the quinoa and edamame, and toss with teaspoons of olive oil and season to taste with salt and pepper. Heat another tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.
Shave the cheese with a vegetable peeler to get the big shavings. Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.