I was inspired by Mrs. Sketchbook’s stuffed avocados on her last food post to create this dish! I love quinoa, and since Baby Checkers loves it too I am always thinking of new ways to infuse it into meals (usually dinner since it is really the only meal for which I am home to cook during the week).
This healthy dish was a hit and so quick and easy to make! The mushroom and asparagus help add some earthiness and bite to the dish, and the runny egg helps to add to the texture. I will definitely be revisiting this recipe soon.
Ingredients:
2-3 cups of quinoa
Chicken bouillon (cube or powder)
1 small bundle of asparagus
1 box of cremini mushrooms
1/3 red onion
1.5 lbs. ground chicken sausage
Fried runny egg
Directions:
Quinoa: I usually use 1.5 to 2 cups of water for every 1 cup of quinoa to create a softer, fluffier texture (as opposed to a grainier texture with more bite). I have noticed that Baby Checkers prefers to eat it this way, so I try to cook it to her liking since we all enjoy it this way too!
Rinse quinoa, bring the water to a boil, and then simmer for about 15-20 minutes until most of the water has evaporated. I also always add a bit of chicken bouillon to the base for added flavor.
Chop/dice vegetables.
Cook sweet chicken sausage on high heat until cooked mostly through
Add chopped vegetables and olive oil and sautée; once the vegetables are cooked through, cover with a lid to steam for the last couple minutes. Add kosher salt and/or ground pepper to taste.
Fry eggs to your liking; in our household, nothing is sexier than a perfectly over-easy egg with a runny yolk (though we always cook Baby Checkers’ egg over hard).
Serve the chicken sausage and vegetable sauté over a bed of quinoa, top it off with a fried egg and enjoy!
apricot / 301 posts
Yum! Thanks for the post. We’ve been having quinoa the last couple of nights. Any tips on rinsing without losing a whole bunch?
grapefruit / 4671 posts
This looks insanely delicious. I have to try it this weekend I think.
GOLD / wonderful apricot / 22646 posts
YUMMY!!!
pomegranate / 3401 posts
oh yum! I’m a sucker for runny yolk!
blogger / wonderful cherry / 21628 posts
Yum!
admin / watermelon / 14210 posts
i’m going to make this tonight because charlie and olive love asparagus, and olive loves mushrooms. yum! the runny egg is the piece de resistance!
blogger / persimmon / 1220 posts
@lovebird: No tips, unfortunately =(. Perhaps others who have commented might have some?
@Ginabean3: @Mrs. Bee: I love a runny egg!
GOLD / nectarine / 2884 posts
I’m glad my post could inspire you! I’ve been wanting to add eggs to things…sadly DH prefers them only hard fried or hard boiled!
This looks delish though!
As far as rinsing quinoa, I have a fine mesh strainer and I usually lose a little and get a ton stuck in the strainer. So annoying! My strainer is one of the wrapped kinds (
meaning the holes are not all the same size, they’re just random because the strainer is made from wrapped wire not from a woven screen-type material) and I think that helps.
Another idea….I took cooked quinoa, added chopped cilantro, then folded in mashed avocado. Insanely delish!
I love asparagus too!!
blogger / pomegranate / 3300 posts
Looks so good. I’m going to try this next week.
guest
I stopped rinsing my quinoa and I’ve never been happier. It doesn’t need to be rinsed. It was frustrating and a needless step.