I’m pretty sure you can just put a crispy fried egg on anything and it would make it better.
Yeah. It’s true. What it is about that? Is it that runny yolk? The crisp edges? UGH, I just wanna take that bowl, mush everything together and devour it! Also, I can’t decide if this is a breakfast, lunch, or dinner meal? I think it’s all three, which is the best kind in my opinion.
Quick side note. Can I tell you about those little slices of bread sticking out of the bowl? I went to a girls night dinner last week at this little place called Papilles Bistro. You guys. WOW. Freakin’ love this place. It’s a tiny little French restaurant with only about 10-12 tables. The dining area, kitchen, and bar are all in the same room. Talk about the term open kitchen! One chef, one (maybe two) waitresses, and really really REALLY good food.
The menu is prix fixe; A choice from three different options each of a salad, main course, and dessert for $36. The menu changes every couple of weeks depending on what is fresh and in season. Oh, and that bread. Seriously, I can’t. Quite possibly the best bread I’ve ever had. Duh, I bought a loaf from them to bring home, and now I’m shoving into this parmesan quinoa bowl to soak up all that runny yolk goodness.
Yaaaaaaaas!
Also, this dish will keep you full for days. DAYS. No, not really. But it’s packed full of protein and healthy fats, keeping your belly full and satisfied for a good while.
- 1 cup cooked quinoa
- 2 tablespoons grated parmesan cheese
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 1/4 cup diced cherry tomatoes
- half an avocado, diced
- 1 handful baby spinach
- 1 tablespoon olive oil
- 1 egg
- Pinch of salt and pepper
- Spoonful (or two) of your favorite salsa
- Sliced bread for serving (optional)
- 1) In a bowl mix together the cooked quinoa, parmesan cheese, lemon juice and olive oil. Add the tomatoes, avocado, and spinach on top, or mix in.
- 2) In a non stick skillet heat 1 tablespoon olive oil over medium/high heat. Crack the egg directly into the oil. Sprinkle with salt and pepper. Cook until the edges begin to brown and get crispy, about 1-2 minutes. Remove the egg and place directly on top of your bowl. Spoon a couple scoops of salsa on top and serve with sliced bread!
Don’t be shy with the salsa.
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