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Week of 10/7/19

Breakfast Fried Quinoa with Soyrizo
and fried egg / green smoothie

Active: 30 Total: 30
Original GF Paleo Vegetarian
Breakfast Fried Quinoa with Soyrizo

We've taken the breakfast theme of this East-meets-West fried quinoa seriously and even topped it with shredded cheddar cheese! It's a fun meal that comes together very fast.
Smarts: Soyrizo or vegan sausage makes up most of the flavor in the fried quinoa, so be sure to get a high-quality version and grab mild or spicy depending on your preference.

Dependency
Korean BBQ Platter
Tags
Good for Breakfast, Quick and Easy, Dependent Meal Pairs
Proteins
Eggs, Plant-based "meats"
Cuisines
American
Save recipe
52

Ingredients

Metric
Servings:
4
Breakfast Fried Quinoa with Soyrizo:
  • Shallots - 1 clove , diced
  • Lemons - 1 , wedges
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Soyrizo - 12 oz (sub any vegan sausage)
  • Cooked quinoa (leftover from Wednesday) - ~2 cups
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 tsp
  • Cheese, cheddar or colby jack - 2 oz , grated
  • Eggs - 4
  • Hot sauce of choice (opt) - for serving
Green Smoothie:
  • Cucumbers - 6 oz , chopped into large pieces
  • Apples - 3 , chopped
  • Baby spinach - 4 oz
  • Lemon juice - 1 tsp
  • Water - 1/2 cup
  • Ice - 1 cup

Prep

  1. Shallots - Dice shallots. (Can be done up to 5 days ahead)

  2. Cucumbers - Chop cucumbers into large chunks (just so they fit better into the blender). (Can be done up to 3 days ahead)

  3. Lemons - Slice lemons into wedges. (Can be done 1 day ahead)

  4. Make smoothie - Chop apples (Note: if you know your blender can handle the peels, leave them on; if unsure or using a lower powered blender, it’s a good idea to peel the apples first.) Combine apples, cucumbers, baby spinach, lemon juice, water, and ice in the bowl of a blender. Blend until smooth, adding a splash more water if needed.

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Make

  1. Heat a large wok or skillet with first portion of oil over medium-high heat. Add shallots to heated oil and saute for 1 minute to get them started cooking. Add soyrizo and saute, breaking the soyrizo apart, until heated through, 4 to 5 minutes.

  2. Add quinoa to soyrizo and stir to combine. Pour soy sauce and vinegar over quinoa, scraping up any brown bits on the bottom of the pan. (Add a splash more soy sauce if the quinoa seems dry.)

  3. Squeeze half the lemon wedges over the quinoa. Grate cheese directly over top of the quinoa. Set aside, covered to keep warm.

  4. Heat a nonstick frying pan with second part of cooking oil over medium heat. Crack eggs into heated oil and cook until done to your liking - on one side for over-easy or flip to fry on both sides.

  5. Divide fried quinoa between serving plates. Top each portion with an egg. Serve remaining lemon wedges and hot sauce on the side. Enjoy with smoothie.

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