AM Northwest: Fried Quinoa Spinach Skillet

Last Wednesday I visited AM Northwest again to share one of my favorite staple quinoa recipes: a fried quinoa spinach skillet. It is warm, savory, packed full of everything we need to energize us through the day… and the best part: it takes less than three minutes to prepare.

All too often I speak to women who say, “I’m so busy getting everyone else out the door in the morning that I didn’t even have time to eat breakfast myself!” But the truth is that when WE fail to care for ourselves, everyone and everything around us suffers. We are more irritable, we’re likely to make poorer food choices throughout the day (and overeat), and our bodies and minds D R A G through our day.

Well, mamas, this recipe leaves us no excuses. This ‘power breakfast’ has tons of protein, tons of fiber, a huge burst of iron – all the things we need when we are feeling fatigued.

(Beyond OUR needs, however, this recipe is what my soccer-playing 6th grader calls her ‘secret sauce’ for a great game. So – not only is it good for us ladies, it’s exceptional for our families who need strength and endurance in their days.)

Rebel on, sister.

Elisha

RECIPE:

  • 1/2 cup precooked quinoa
  • 2 cups raw spinach
  • 2 eggs
  • 2 TBSP uncooked breakfast sausage
  • chili paste
  • black pepper
  • olive oil
  1. Heat your frying pan. (NOTE: You are going to use your frying pan in three sections to make this meal.)
  2. In one third of the pan, brown the sausage. In another third, add a little olive oil to coat the area and fry your two eggs.
  3. When the eggs whites begin to cook, roughly ‘scramble’ the eggs in their place and continuing cooking; at the same time, stir sausage so it browns on all sides.
  4. Once your egg is cooked, add a little olive oil to the third section of your pan and add cooked quinoa. (Spread quinoa into a thin layer.)
  5. Toss the quinoa just a little in it’s place, then stir all ingredients in the pan together. Add the raw spinach, a drizzle of soy sauce, and continue to stir just until the spinach is wilted. Toss with chili paste and black pepper… enjoy!

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