Quinoa & Egg Skillet with Basil & Sun Dried Tomatoes

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Okay, so it seems like I have missed the mark today…I didn’t make something green for St. Patty’s Day. Does it count that I have fresh basil in this dish!? It is “green” after all. πŸ™‚ No, in all honesty, I didn’t even realize it was St. Patrick’s Day. Sometimes days just get here before I know it, and I guess today was one of those. πŸ™‚

This mornings breakfast reestablished that quinoa is one of my favorite things. I don’t know if it was how I cooked it (which was different from the other night), the fact that I used the white colored quinoa instead of red, or because it was just an entirely different dish, but we loved this so much more! Give it a try….honestly, we both really, really loved it!!

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QUINOA & EGG SKILLET WITH BASIL & SUN DRIED TOMATOES

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

  • 1/2 cup white quinoa
  • 1 cup water
  • 2 eggs
  • About 2 tbsp chopped, fresh basil
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup whole sun dried tomatoes
  • 1 clove fresh garlic
  • 2 tbsp olive oil

DirectionsFinal

  • Measure out and rinse the quinoa.
  • Put 1 cup of water into a saucepan and boil.
  • When the water comes to a boil, add in the quinoa until it begins to boil again.
  • Reduce to medium heat, place a lid on the saucepan, and let simmer for about 12 minutes or until it has sucked up all the water. (It took me 14 minutes).
  • When this is finished, take it off of the heat, stir it, cover again, and let sit for 15 minutes.
  • While the quinoa is cooking, cut up the basil, garlic, and sun dried tomatoes.
  • When you are in the final minutes of letting the quinoa sit, then put 1 tbsp of olive oil into a large skillet over medium heat and add the garlic, basil, and sun dried tomatoes. Cook them for a few minutes and then you should be ready to add in the quinoa.
  • Cook, stirring occasionally for a few minutes. Add in 1/4 cup Parmesan cheese and 1 tbsp of olive oil and mix thoroughly.
  • Move the quinoa towards the sides of the pan, leaving room in the middle. Put the two eggs in the middle, making sure not to break the yokes.
  • Cook the eggs until the whites are white and not opaque. (Depending on how done you want your eggs will effect what you do next. If you want your yoke runny, you will want to make sure to move onto the next step while the yoke is still runny. If not, cook longer.)
  • Turn your oven onto Broil. Unless your pan can tolerate the high heat, leave the door open and your handle out as you broil the dish for about 2 minutes. Like I have mentioned before, make sure you use a skillet that is safe to do this with, and be careful that the handle doesn’t get too hot. You may need to grab it with a pot holder, even though it has been outside the oven.
  • Serve on a plate & sprinkle a little extra Parmesan cheese on top.

Lori

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14 thoughts on “Quinoa & Egg Skillet with Basil & Sun Dried Tomatoes

  1. I want to eat at your house! This quinoa and egg skillet looks so good and it’s combined with my favorite thing in the world–sun dried tomatoes. I bet the flavors are outstanding. Happy St. Paddy’s Day!

    Like

  2. Pingback: Cooking My Way Around the Web | ngan made it

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