Morning Grain Goodness

Serves 2

Ingredients

1 T olive oil
1 cup mixed raw vegetables, diced (try zucchini, asparagus, mushrooms, and broccoli), or leftover cooked vegetables
1 cup raw spinach
Salt and pepper, to taste
1 cup cooked quinoa or brown rice
1 tsp vinegar
2 large eggs
2 T grated Parmesan cheese
1/2 sliced avocado

Directions

1. Add oil to a medium skillet over medium heat. Add mixture of raw vegetables, and cook until slightly tender (skip this step if using cooked vegetables). Add spinach to vegetables, and cook until wilted. Season with salt and pepper. Mix in quinoa or brown rice, and heat until warm.

2. Fill a sauté pan with 1 1/2 inches of water, add the vinegar, and bring to a simmer. Break 1 egg into a small bowl, then carefully pour it into the water and vinegar mixture. Repeat with second egg, spacing them so they don’t touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.

3. Divide quinoa and vegetable mixture between two plates or bowls. Top each with an egg and half of the Parmesan cheese and sliced avocado.

Nutrient Analysis per serving

Calories: 350; Total fat: 22 g; Sat fat: 5 g; Cholesterol: 190 mg; Sodium: 250 mg; Total carbohydrate: 26 g; Fiber: 7 g; Sugars: 2 g; Protein: 15 g

Recipe courtesy of Kaley Todd, MS, RD
Originally published for todaysdietitian.com July 2014