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.
1/2 cup precooked quinoa
2 cups raw spinach
2 TBSP uncooked breakfast sausage
Heat your frying pan. (NOTE: You are going to use your frying pan in three sections to make this meal.)
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.
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.
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.)
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!
Look what I just cooked up: Fried Peach n’ Coconut Quinoa served over greek yogurt:
I was in between sales calls and emails when the scent of the local peaches on my counter caught my attention. Perfectly ripe, gorgeous in color.
This is usually the time of day I find myself ready for a little snack. So, why not play with the peaches, right?
I went digging around and this is what I came up with: peaches, coconut milk, toasted unsweetened coconut flakes from a cake I made a bit ago, a lime… and, chili pepper flakes that are just too pretty in color to leave out.
I can just hear you now: Wait, Elisha… did you say “fried”?
Yes, FRIED. I took all these goodies and I fried them up in some coconut oil. I know that it seems unconventional – but think peach cobbler without the sugars, or peach pie without the effort. This is a dish you’ll discover (as I did) is perfectly sweet and warm for a cool fall morning, but, most importantly, it is also clean and pure. Just what mama likes.
Here’s what you’ll need for 2-3 servings if you decide to try this at home:
1 fresh peach, diced
3/4 cup of cooked quinoa
1/4 cup light coconut milk
1/2 a fresh lime
red chili pepper flakes
unsweetened flaked coconut
Place about 1 tsp of coconut oil in a hot frying pan and throw in your diced peaches. Allow the peaches to sit for just a minute on one side, then take a spatula and move them around a bit so they don’t stick.
Add an additional 1 tsp of coconut oil and 3/4 cup of cooked quinoa. Stir to coat the quinoa and peaches together, then allow to fry for about a minute without stirring.
Pour in 1/4 cup light coconut milk, and season with just a touch of kosher salt and black pepper. Add in your chili pepper flakes to taste, and a squeeze of fresh lime juice. Stir over heat for another minute… and, that’s it!
Remove from heat. Serve 1/2 cup of your peach ‘n coconut quinoa over 1/2 cup of greek yogurt. Top with flaked coconut… and enjoy!