In a previous blog post we stated there was a slight mix-up on our end regarding Chef Marcus Samuelsson’s recipe, Warm Quinoa with Vegetables and Eggs. Well, as promised, here’s our take on that dish.
Our version has some of the same ingredients: like quinoa and an egg. But it also introduces a variety of alternative ingredients that turned out to be a surprising delight of a dish. I didn’t follow any type of protocol with this one. It was just one of those random things that literally “popped” in my head.
I developed this recipe within a matter of minutes. You should have seen me scrambling around my kitchen trying to find a pen and a piece of paper to jot down the culinary thoughts that were running through my brain. It was truly a whirl-wind experience, but I have to admit that I love being the vessel for such a spontaneous burst of culinary creativity. It’s truly inspirational.
One of the best things about this dish is that it can be eaten ANY time of day. Whether for breakfast, lunch, or dinner, this version of a “quinoa bowl” will be a light yet filling treat to anyone who indulges in it.
Now, let’s get you to the good stuff … the recipe! I hope you enjoy it as much as I did. Happy cooking!!!