Here’s What You Should Eat For Dinner

Sometimes these are the only food items in my house and maybe that’s something I need to work on personally, but until then here’s this recipe.

Emily Fleischaker

2. Quick and Easy Quinoa with Avocado, Fried Eggs, and Lots of Parsley


Recipe by Emily Fleischaker

Serves 4, but you could easily halve this.

INGREDIENTS
Quinoa
2 teaspoons olive oil
1 cup dry quinoa, rinsed and drained in a mesh sieve
2 2/3 cup water
kosher salt

Assembly
4 teaspoons plus 2 tablespoons olive oil
4 - 8 eggs, depending on how hungry everyone is
2 avocados, diced
1 bunch parsley, leaves removed from stems, washed and dried
kosher salt and freshly ground pepper

PROCEDURE
1. Make quinoa: In a medium saucepan with a lid, heat 2 teaspoons olive oil over medium heat. Add quinoa and cook, stirring constantly with a wooden spoon, for about a minute, until quinoa is completely dry and slightly toasted. Add water and salt, and bring the mixture to a boil over high heat. Lower heat to the lowest setting and simmer, covered, for 15 minutes. Turn off the heat and let the pot stand, covered, for 5 minutes. Remove the lid and fluff the quinoa with a fork.

2. While quinoa is standing covered, fry the eggs in two batches (four at a time): Put 2 teaspoons of oil in a nonstick skillet over medium-low heat. Crack the eggs into the skillet and let them fry uncovered for 3 or 4 minutes, seasoning with salt and pepper at the last minute. Then remove then with a spatula and place on a paper towel and do the next batch. (For more info on frying eggs, click here.)

3. Combine avocado, quinoa, and parsley in a large mixing bowl, drizzle with 2 tablespoons olive oil (or more to taste) and season with salt and pepper. Divide the mixture among bowls and top each bowl with one or two fried eggs.

Emily Fleischaker

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