Quinoa Breakfast Hash
Kristen W
Yield: 4
servings
1 TB olive oil
1 sweet potato,
diced
½ red onion,
small diced, about ½ cup (or whatever onion you have)
1 red bell
pepper, small diced
1/4 tsp crushed red pepper flakes
2 cloves garlic
minced
-sprinkle with pepper
1 c spinach
1/2 c uncooked
quinoa
1 c vegetable
broth
4 eggs (cook
however you like them when ready)
Combine broth
and quinoa in a small pot. Cook until tender.
While Quinoa is
cooking:
Heat oil in a
large skillet over medium heat. Add sweet potato, onion, bell pepper, and
garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes
are a little soft (but not cooked through).
Add spinach,
stir, and cook until wilted down, just a minute or two.
Stir in cooked quinoa.
Cook eggs
however you like them.
Serve veggie
skillet topped with eggs and sprinkled with salt, pepper, etc.
