This was my accidental lunch the other day because all I had in the fridge was some leftover quinoa salad and some fresh eggs from the farmer’s market. I really needed to go get some groceries, but I was too hungry so I made up this dish for Quinoa Salad with Fried Eggs in desperation and it was fantastic!
And beautiful too, don’t you think?
Read my recent post about why everyone should be eating more quinoa.
Eater’s Note: When preparing the quinoa salad. Use whatever veggies you like and have on hand. You could use any color of bell pepper, celery, carrots, peas, cabbage, tomatoes, fresh herbs, etc. Pick a dressing and toss it all together with the quinoa. It’s a great salad to have in the fridge for a quick meal, and transports easily for a workday lunch.
- 2 cups cooked quinoa here's how
- 1 green pepper diced
- 2 ears cooked corn on the cob here's how
- ¼ cup mustard vinigarette here's how
- ½ tablespoon butter (preferably "grass-fed" or "pastured")
- 2 large eggs (preferably pastured eggs)
- Prepare dressing in the bottom of a large bowl. Add quinoa, pepper and corn and combine. Set aside.
For Fried Eggs - Melt butter in a skillet over medium heat. You want the butter bubbling, but not burning.
- Crack the eggs one at a time into the skillet. If you are not a confident egg cracker, crack into a small bowl or mug first. This will make any shell fragments easier to fish out.
- Cook until egg whites set (about 5 min). To test if they are done wiggle the pan around and make sure that the whites just around the yoke are firm. I prefer the yolks runny because it acts as a sauce for the quinoa, but if you prefer yours well done just flip the eggs over in the pan so that the yolks set - another 1 to 2 min.
- Sprinkle with salt and pepper
To Finish - Spoon about 1 cup of quinoa salad onto a plate and spread out to make a bed for the eggs. Layer hot eggs on top. Enjoy!