So, perhaps you know about my odd oatmeal-with-egg-and-hotsauce breakfast.
I’m still doing it most days of the week (though the technique is a little different). Iris also eats it, but with less hot sauce. In typical three year-old fashion, she swings between loving and hating cooked oats.
A while back, my sister-in-law was talking about her fondness for farro as a breakfast dish. I decided to try it in place of oats, and was pleasantly surprised. It got me thinking… could any grain work? I’d been trying to up my quinoa consumption, and thought this might be an easy way to do so.
Turns out I’m a genius. Or, maybe eggs and grain are just pretty tasty in general. Either way, I’ve now got the quinoa-egg breakfast in rotation, and have declared the last morning of the work week “Quinoa Fridays.”
My husband is amused at how excited this makes me every week. Whatever. Food is my favorite.
- 1/4 cup dry quinoa
- 1/2 cup water
- dash dried, minced onion
- dash dried cilantro
- one egg of quality
- hot sauce
- Pour the quinoa, onion, cilantro and water into a small sauce pan.
- Bring to a boil, then turn to a low simmer, cover, and let cook according to directions on quinoa package (maybe for a minute or two less).
- When the quinoa is nearly finished, crack in the egg, recover, and cook on very low heat for 5 to 10 minutes (until egg is to desired consistency).
- After turning off the heat, let the pan sit covered for a few more minutes. The steam will loosen any quinoa stuck to the bottom of the pan.
- Uncover, dash in a little hot sauce, and devour.
Happy Wednesday (Quinoa Friday Eve Eve)
Filed under Health, Recipes
I eat oatmeal just about every day. For years I hated the stuff, and came around mainly because of how healthy, filling, easy and cheap it is.
Now, I can’t wait to consume my daily portion.
Lately, I’ve been opting to prepare a savory, rather than sweet, oatmeal breakfast. This originated with a habit I formed years ago of crushing a boiled egg into my plain steel cut oats, mainly to save time at work. It looked odd, but eggs with grain is really not so strange, and the yolk provided a rich flavor for the bland oats.
Filed under Health, Recipes
At nine and a half months old, Iris is enjoying a varied diet. We started a few months ago with apples, sweet potatoes and peas, and now she’s enjoying Swiss chard, tofu, quinoa, avocado and so much more.
Of course, summer squash and zucchini still have to be hidden within the carrots and whole wheat pasta.
Don’t worry – I let her have a little fun too. Over the weekend she got her first taste of pizza, and several small bites of our friend’s homemade mango-peach sorbet.
I think we all know that whole grains are best.
Hopefully, we all know why. If not, quick reminder:
Whole grains are left intact after harvesting. The bran, endosperm and germ are all ground up together to make the ingredients for our bread, cereals and crackers. This is why whole grain foods are often grainier and darker than their refined counterparts.
The refined grains are typically made of just the endosperm. Sure this makes them softer, prettier and longer lasting. But, it also leaves them void of nutrition and often full of filler. More scary stuff here.
This is something I eat for breakfast almost every day. It’s filling and healthy, and, depending on how you make it, can be very tasty.
The basic idea is to get whole grain, fruit and protein into the meal. So far, this is the fastest way I’ve found to do it.
Here’s what you need: