I’d like to think that I’ve got a pretty open sense of humor. I may not always find the humor in some of the ridiculous things my brothers think are funny (Trust me when I say ridiculous. Sometimes I just don’t get it.) but I do enjoy to laugh as often as possible.
You know what really makes me laugh, 6-year-olds. My little sister Sophie, in particular, is always a reliable source for some humor.
Being the youngest in a big family, she hears things on movies or from one of her older siblings and her latest thing has been “not a stitch.” I don’t know where that one came from but the other day my mom asked her if she needed to go to the bathroom before they left for an afternoon at the beach and because she was so excited to get there she wanted to emphasize that she did not have to go. She got lost somewhere between “not one bit” and “not one stitch” and, well, it was really hard not to laugh. Especially because it was so innocent. Wow, is she a character.
Anyway, about this recipe. So it is a really easy one to make and it’s the kind that can be eaten for breakfast, lunch, or dinner. I love those kind.
I used to love quinoa when we lived in the States but I haven’t made it since we lived here. It’s not as common or popular here but we found some recently and I’ve been waiting for the right oppurtunity to make something with it. If you’ve spent any time around the food blog world recently than you know about the bowl craze going on. There are a lot of food fads that I don’t understand and probably never will, but the bowl food bandwagon is one that I have no hesitation jumping onto. Food is somehow more fun when you have it all together in one bowl and the possibilities are endless; rice bowls, salad bowls, veggies bowls, and the lately there have even been smoothie bowls (I’m not sure about those). Just know that you haven’t seen the end of bowls around here.
This meal is vegetarian, and gluten free, and it can be dairy free (although a slice of cheese would top it off perfectly). It takes all of 40 or 45 minutes to make and the recipe is easily cut in half or even quartered for a single serving. If you’re a fan of huevos rancheros you’re going to love it!
- 4 cups cooked quinoa
- 1 cup prepared salsa (recipes follows)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- salt & pepper to taste
- 4 eggs
- 1 large avocado, sliced
- 1/2 cup greek yogurt (optional)
- salsa verde
- tomato salsa (recipe follows)
- extra cilantro for topping
- salt & pepper
- 2 medium tomatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalepeno pepper, seeds removed and minced
- 1 small handful of cilantro, chopped
- 2 tablespoons tomato paste
- 1 teaspoon lime or lemon juice
- 1/2 teaspoon salt
- Mix ingredients for salsa in medium bowl until well mixed. Set aside until ready to serve.
- Mix quinoa in a medium saucepan with 1 cup of prepared salsa and reserve the rest for serving. Place over low heat and add seasonings. Stir over heat until warm through.
- Heat about 1 tablespoon of oil in large skillet and fry eggs sunny-side-up.
- Divide quinoa among 4 bowls and top with avocado slices, fried eggs, greek yogurt, salsas, and fresh cilantro. Season with salt and pepper and serve!