Quinoa Brussels and Eggs

This came together from a hodge podge of ingredients and one measly 1/2 cup of quinoa begging to go out on a worthy note. It turned out to be an ultra satisfying savory breakfast that has made it onto the regular rotation this season. It’s funny how the random meals always become my favorites.

Bonus: this breakfast is also easy to throw together and makes great leftovers so you can avoid cooking every morning - not something I want to do either. All you need to do is reheat the brussels and top with eggs of choice. Easy peasy brussle breezy.

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INGREDIENTS

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Quinoa Brussels (for two - double for leftovers)

1 Tbs avocado oil

1 sweet onion, sliced

8 oz mushrooms, sliced

1 cup brussels, whole

Salt and Peper

1/2 cup quinoa, cooked

Eggs

2-4 eggs per person, any style you like

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METHOD

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Heat a pan over medium low with the avocado oil. Add the sliced onion and sauté for 5 minutes, stirring occasionally.

Next, add the mushrooms and salt (a heavy pinch should do). Saute for another 5 minutes.

Meanwhile, half the brussels and then slice the halves (a super quick way to cook them). Add the brussles to the pan and increase the heat to medium, stirring occasionally. Cook until tender, roughly 5 more minutes, then stir in the cooked quinoa. Salt and pepper to taste.

Turn the heat to low and cover to keep warm.

Prepare your eggs however you like them. Over easy, poached, fried, anything goes.

To serve, spoon the brussels into a bowl and top with the eggs. Top with hot sauce if you like.

Xx

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