Quinoa Sweet Potato Hash and Eggs
October 15, 2013 1134 Views
You would think that after a hearty Thanksgiving meal the only thing I’d want to digest the following day would only be water! Well, we don’t go too crazy in our family so although it was delicious our Thanksgiving lunch was neither traditional nor over-the-top!
My mom graciously gave me a day off from cooking (actually two if you count the leftovers) and prepared a delicious lasagna, roasted chicken with crispy-baked potatoes, sautéed peas and mushrooms and a fresh garden salad. And for dessert, homemade chocolate cake!
So, while my husband and my son noshed on leftover lasagna I stuck to my regular dietary repertoire (i.e., gluten and dairy-free) and noshed on this:
How did I come up with this combo? I had some leftover (red) quinoa in the fridge, one sweet potato in the pantry (and was craving eggs for some odd reason) so I whipped this up (crossing my fingers the entire time that it wouldn’t be in vain).
Simple, hearty, healthy, and delicious! (And not to mention, one of my NEW favourite meals!).
(Yields one adult serving)
2 tbs. extra virgin olive oil
1/2 large sweet potato (about 1 cup, raw)
1 cup pre-cooked quinoa
1 large egg, prepared as desired
1 tsp. freshly chopped dill or parsley
Heat oil in a medium pan on medium heat for 1-2 minutes.
In the meantime, peel and chop the sweet potato into about 1 inch cubes. Add to the pan and sauté for 12-15 minutes or until fork tender and golden brown.
(Just in case you’re wondering, I DO like my sweet potatoes VERY browned!)
Add the quinoa and stir for about 1 minute to heat through.
With a spatula, move the quinoa and sweet potatoes along the outer edge of the frying pan leaving a circular hole in the middle. Add a teaspoon of olive oil or cooking spray if necessary then crack egg directly into the pan. (You can also remove the quinoa and sweet potatoes and cook the egg on its own in the pan.)
Cook the egg, as desired (scrambled, sunny-side up, etc).
I prefer my eggs cooked well on both sides with just a touch of runny yolk in the middle. I actually don’t know what to call them… Sunny-side up well done, perhaps? (Does anyone else have a serious issue with that gelatinous uncooked white part of the egg?!).
Serve as is or garnish with freshly grated parmesan cheese and/or fresh parsley or dill.
This entry was posted in and tagged 12+ months, BLW-friendly, coconut oil, eggs, gluten-free, one-pot wonder, parsley, Proteins, quinoa, sweet potatoes, Toddler Bites, Vegetables. Bookmark the permalink.