HOW TO: Herbed Quinoa Eggs En Cocotte (aka With a Baked Egg)

I just saw a post from one of my friends on Facebook that said, “A trip to Hawaii would be quite nice right now.” Yeah, no kidding. It’s cold, dreary, rainy… I bet we’re all longing for a little ‘get-away’ right about now.

The reality, however, is that most of us will not be whisking away to anywhere out of the ordinary this weekend. But why should that stop us from bringing the ‘out of the ordinary’ into our homes?

That’s the beauty I find in cooking: that it offers beauty and love through the work of my hands while also bringing the smells and flavors and experience of somewhere else into our everyday.

That’s where this little quinoa dish comes in:


Herbed Quinoa Eggs En Cocotte topped with fresh grated parmesan cheese

Eggs en cocotte are French baked eggs. In their most traditional form, the ramekins would be filled with cheese, cream, butter, maybe a little bacon, and then the egg cracked on top and baked until set. (Sounds like exactly what you should eat in a french cafe, doesn’t it?)

Now, for me, all the butter, cream, and cheese doesn’t really float my boat – although I love the idea of the baked egg. That’s where this recipe comes from… from my quinoa obsession, my love of eggs, and my desire for beautiful food.

You can also add the parmesean into the mix before baking and then top with a little crushed red pepper.
You can also add the parmesan into the mix before baking and then top with a little crushed red pepper.

The best part? YOU CAN DO IT. It is quick, it’s delicious, it’s satisfying… and the perfect foundation for breakfast. (I’d serve these, fresh fruit, hot tea and/or coffee, and maybe even a little sweet bread of some sort.)

You ready to give it a try?

Here are the tools you’ll need:

  • A large bowl
  • A couple 4″ ramekins
  • Measuring cups
  • Measuring spoons
  • A cutting board
  • A knife
  • A spoon
  • A cheese grater (I love the Microplane)

Here are the ingredients you’ll need:

  • 1 1/2 cups precooked quinoa
  • 1/4 cup heavy whipping cream
  • 2 Eggs
  • 1 handful of  fresh parsley
  • 1 shallot (or 1/4 cup of white onion will work, too)
  • 2 TBSPs of milk
  • Fresh grated parmesan

Here’s a snazzy little video 2 minute video I threw together for you to see the process:

… and, the by step is:

  1. Preheat your oven to bake at 400 degrees.
  2. Put 1 1/2 cups quinoa into a large bowl. Add heavy cream, fresh chopped parsley, diced shallot, salt, and pepper. Stir to combine thoroughly.
  3. Separate your quinoa mix into your two ramekins. Using the back of a spoon, gently flatten the top of the mixture.
  4. Slowly break an egg over each of the ramekins being careful not to break the yolk.
  5. Drizzle one TSBP of milk over each egg (to prevent hardening).
  6. Bake in the oven for approximately 13-15 minutes, or until the egg white is set.
  7. Sprinkle fresh grated parmesan over the top before serving… and serve HOT!

Go for it, girl!


Power Up: A Quinoa Tuna Lettuce Wrap


Yesterday we celebrated my big girl’s 12th birthday.

Twelve. She is TWELVE. Oh, how this girl has captured my heart! I look at her today and she is a mini-me. Dark skin; dark, curly hair; deep emerald green eyes. I am in awe at God’s hand – how He weaves to create such uniqueness from the inside out.

My little girl is the same today as she was on the day she was born:

  • She’s got her own agenda. (Her due date was January 1st – she arrived on January 15th.)
  • She’s strong. (She fought hard to stay in the warmth of my belly and made me work for over 18 hours before she finally made her appearance.)
  • She’s opinionated. (She cried for three days straight in the hospital, just to be sure we knew she was tired of people messing with her.)
  • She loves her mama. (The only thing that could quiet her in the hospital was laying skin to skin against my chest.)

Anyway, this year she wanted nothing more than a room makeover. She’s been talking about it for months, and for months we’ve been saying, “yeah, right”. What she didn’t know, however, is that for months I’ve been ‘collecting’. I’ve been buying little things here and there as I found them on sale so that we could do what’s she’s been dreaming about in one fell swoop. (I mean, a pre-teen girl has real tastes!)

The result?


She is beyond thrilled.

Let me tell you, though: it was work for 8 straight hours! I left to take the kids to school at 7:30am and my man got straight to work. Painting, vacuuming, dusting; she has a pig collection of dozens of tiny little pieces and that alone took 30 minutes to clean and organize. In the midst of the work, however, I made something that was so yummy – so filling – so perfect to power us for our mission, I just have to share it:

A quinoa tuna lettuce wrap:

Quinoa Tuna Lettuce Wrap

Here’s what you do:

For the salad: Using a large bowl, add 1 cup of quinoa, 1 can of tuna, a handful of cherry tomatoes (chopped into quarters), 2 diced green onions, salt and pepper to taste, and a small drizzle of olive oil. Stir it all together and then squeeze the juice of 1 large lemon over the mixture. (NOTE: Lemon is the KEY.)

To make the wrap: use large, washed green or red leaf lettuce. Spoon enough of the tuna salad into the leaf so that you can roll it up. If you like it spicy, top the salad with some crushed chili peppers – and enjoy! (You can also just eat this out of a bowl if you don’t have the lettuce.)


Gorgeous salad!
Gorgeous salad!

Light. Tart. Savory. The perfect meal to keep you running through your day.

Thanks for being here with me…

Rebel on,



AM Northwest: Quinoa Super Snacks

Today I shared some quinoa love on Portland’s ABC morning show, “AM Northwest”! I had such a blast… especially because they LOVED the quinoa snacks I made. I mean LOVED THEM.

I made two SuperSnacks in my 6 minutes, both of which give that perfect power punch in the middle of the day: a sweet quinoa snack and a savory quinoa snack.

Here’s what I did:

Sweet Quinoa Super Snack –
1/2 cup cooked quinoa
1/3 cup greek yogurt
1/2 a banana, diced
1/2 a mango, diced
1/4 cup of coconut milk
sprinkle of unsweetened coconut
a drizzle of honey (if desired)

Savory Quinoa Super Snack –
1/2 cup cooked quinoa
1/2 fresh avocado, diced
handful of cherry tomatoes, each one cut in half
a drizzle of olive oil
the fresh squeezed juice from 1/2 a lemon
salt and pepper to taste

If you watch the segment, a couple of the ingredients for each dish don’t even make it in… yet Dave went bananas for both of them! After the cameras went dark he came right back over and totally finished off BOTH bowls I prepared for him. Even more rewarding was that the camera guy came over and let me feed him – and then two people that must have watched from a different part of the building came in, too! Everyone was gathered around my quinoa station for at least 15 minutes after the show ended… eating, talking, sharing food thoughts.

I must say that today was a good day.

Glad you’re here with me,