Several weekends ago, I dreamed up an easy, breezy breakfast concoction. Add some salsa to a pot of quinoa, top with a fried egg, and drizzle with cilantro oil. It is simple enough to serve on a weekday, but even better on a slow Sunday morning with a bit of whole wheat toast and a glass of your favorite fresh squeezed juice. (Ok, maybe not fresh squeezed. That just sounded idyllic. The truth is, I've never squeezed my own juice and I probably never will...)
While I associate eggs for breakfast, the truth is, this would make a light lunch or an easy dinner. Buy farmers market fare (my Petaluma eggs, Swank Farm's salsa, and organic cilantro were all purchased at the Fort Mason Farmers Market) and turn simple ingredients into an elegant, protein-packed meal.
Fried Egg Quinoa with Salsa and Cilantro Oil
1. Cooked quinoa, about a 1 c. serving
2. 1 cage-free organic egg, fried (optional: garnish with salt, pepper)
3. 2 tsp. salsa
4. Handful of cilantro
5. 1 tbsp. olive oil
6. Lemon zest, as desired
Combine quinoa with salsa in the bottom of a bowl. Add the fried egg on top, allowing the yolk to run over the warm quinoa in the bowl. Make cilantro oil by gently pulsing cilantro, olive oil, and a pinch of salt, and a bit of lemon zest. Drizzle over the fried egg. Enjoy! Serves 1.