Week 4- Meal #4 Quinoa with Edamame and an Egg aka "Power Dinner"

Courtesy These Peas Are Hollow

The rest of this week kind of made me feel meated out so here we go with another all vegetarian dinner.    

Quinoa (pronounced KEEN-wah) is one of nature's superfoods and a busy cook's dream: it's ready in 15 minutes! This nutty-tasting, gluten-free grain delivers a healthy dose of fiber and is one of the only plant foods that is a complete protein, since it provides all 9 essential amino acids.

To cook quinoa, simply stir it into boiling water or broth, cover and simmer over low heat until done or about 15 min. The ratio is 1 cup of uncooked quinoa to 2 cups of liquid.  If you can make rice you can make quinoa.

Quinoa with Edamame, Parmesan and Egg 
serves 4

2 cups cooked quinoa
2 cups shelled, cooked edamame
2 oz shaved parmigiano reggiano
4 large eggs
2 teaspoons olive oil, plus more for frying egg
Salt and pepper to taste
2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, toss with two teaspoons of olive oil and season to taste with salt and pepper. Heat a 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.


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.

PREP: 5 min
COOK: 15 min