Quinoa with Asparagus and a Fried Egg

Quinoa with Asparagus and a Fried Egg could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. This main course has 380 calories, 16g of protein, and 21g of fat per serving. This recipe serves 4 and costs $2.41 per serving. This recipe from The Vintage Mixer has 233 fans. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up salt and pepper, oregano, pine nuts, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is awesome. If you like this recipe, take a look at these similar recipes: Quinoan Egg Salad with Grilled Asparagus, Asparagus spaghetti with a fried egg, and Purple Asparagus + Egg Fried Rice.

Servings: 4

 

Ingredients:

1 bunch of asparagus

4 eggs

2 cloves of garlic

3 large green onions

zest and juice of 1/2 lemon

2 tablespoons olive oil

Fresh oregano

Toasted pine nuts

1 cup quinoa

Salt and pepper

Equipment:

sauce pan

frying pan

bowl

Cooking instruction summary:

Wash your quinoa under cold water. In a medium sauce pan bring 1 cup of washed quinoa and 2 cups of water to a boil. Bring down to a simmer for 20 minutes. Toast your pine nuts in a skillet just until browned. Set aside.After the quinoa has cooked for 10 minutes or so, sauté your asparagus and chopped garlic in a large skillet. Squeeze and zest half of a lemon over the asparagus. Add the green onion then Add your cooked quinoa to the skillet. Scramble it all together. Salt and pepper.Meanwhile, fry your eggs however you like them. Throw everything in a bowl and top with a fried egg, oregano and pine nuts. Salt and pepper to taste.Serve with ricotta spread over toast with drizzled olive oil and salt and pepper.

 

Step by step:


1. Wash your quinoa under cold water. In a medium sauce pan bring 1 cup of washed quinoa and 2 cups of water to a boil. Bring down to a simmer for 20 minutes. Toast your pine nuts in a skillet just until browned. Set aside.After the quinoa has cooked for 10 minutes or so, sauté your asparagus and chopped garlic in a large skillet. Squeeze and zest half of a lemon over the asparagus.

2. Add the green onion then

3. Add your cooked quinoa to the skillet. Scramble it all together. Salt and pepper.Meanwhile, fry your eggs however you like them. Throw everything in a bowl and top with a fried egg, oregano and pine nuts. Salt and pepper to taste.

4. Serve with ricotta spread over toast with drizzled olive oil and salt and pepper.


Nutrition Information:

Quickview
382k Calories
15g Protein
20g Total Fat
36g Carbs
32% Health Score
Limit These
Calories
382k
19%

Fat
20g
32%

  Saturated Fat
3g
20%

Carbohydrates
36g
12%

  Sugar
3g
4%

Cholesterol
163mg
55%

Sodium
264mg
12%

Get Enough Of These
Protein
15g
32%

Manganese
2mg
102%

Vitamin K
101µg
97%

Folate
175µg
44%

Phosphorus
408mg
41%

Iron
6mg
35%

Magnesium
136mg
34%

Vitamin E
5mg
33%

Copper
0.65mg
33%

Vitamin B2
0.54mg
32%

Selenium
20µg
29%

Fiber
6g
27%

Vitamin A
1301IU
26%

Vitamin B1
0.38mg
26%

Vitamin B6
0.44mg
22%

Zinc
3mg
22%

Potassium
661mg
19%

Vitamin C
11mg
14%

Vitamin B5
1mg
14%

Vitamin B3
2mg
12%

Calcium
105mg
11%

Vitamin B12
0.39µg
7%

Vitamin D
0.88µg
6%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

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