Breakfast Quinoa with Tomatoes
On Wednesday night, I promised myself that if I did well on my May SAT—the scores were to be released on Thursday morning—I would make oatmeal raisin pancakes because my dad loves them. Well, Thursday morning came, and I was happy about my score. However, I ended up making a breakfast quinoa (I promise to make oatmeal pancakes this weekend dad!).
What is a breakfast quinoa? A breakfast quinoa is a bed of quinoa grain topped with corn, tomatoes, almonds, sun-dried tomatoes and whatever else you desire. However, a breakfast quinoa must be topped with a fried egg. I was inspired by the pasta Za Za dish at Minetta’s Tavern in New York City. I like the idea of fried eggs on grains; if you look around, the culinary world is host to many egg with carbohydrate combinations. For example, as a Korean, I eat bibimbap, which is rice mixed with a lot of different side dishes and a fried egg. Poached eggs are often paired with toast. Hard boiled eggs, cold pasta and a few other ingredients make pasta salad. In retrospect, my little breakfast quinoa experiment was merely a mutation of traditional Korean bibimbap. Instead of rice, I used quinoa, and instead of Korean side dishes, I used tomatoes, corns, hummus and almonds.
Regardless, my venture was worth it. I was able to take some clean shots with my sister’s new camera. Unfortunately, due to technical difficulties, there will be no “in-the-making” shots for this post.
This dish is healthy because, of course, it incorporates mainly all-natural foods. The breakfast quinoa is low in fats—the yolk of the egg can be tossed out—and high in protein.
- 1/4 cup quinoa
- 1 large egg
- few cherry tomatoes
- 2 sun-dried tomatoes
- few almonds
- 1 tbsp hummus
- 1/4 cup corn (I used canned corn)
- 1/2 tbsp white miso (optional)
- Wash the quinoa with water, multiple times.
- Bring 1/2 cup water to boil with 1/4 cup of quinoa and the white miso. Once boiling, lower heat to medium-low and simmer for 10-15 minutes.
- Meanwhile, slice cherry tomatoes in half, cut sun-dried tomatoes into small pieces and chop up the almonds into crunchy bits.
- Fry the egg.
- Once most of the water has evaporated from the quinoa, scoop the quinoa into a bowl.
- First, top with corn and cherry tomatoes. Then, top with fried egg.
- Finally, add the almonds, sun-dried tomato and hummus.