We’re reproducing this recipe and blog post with the kind permission of Lindsey Dickson who writes about local food and rural living on her blog The Eating Tree. You can find the original post here.
We can vouch for the fact that as well as being easy to follow and beautifully illustrated, her recipes are delicious! (See box at end for more about Lindsey.)
I made this delicious dish on a whim to use up some cooked Hodmedod’s British quinoa, left over from the Quinoa Pancakes with Sauteed Squash and Goats Cheese.
We ate it for an early brunch or late breakfast but it would be equally as good as a light lunch or supper.
I included some sauteed squash I had leftover but you could use almost any vegetable you like, great for little bits of veg that wouldn’t stretch to a meal in themselves. For some unknown reason I always seem to have one courgette, a quarter of broccoli or a handful of peas hanging about somewhere, any of these could be added.
Quinoa with roasted garlic mushrooms and eggs
Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
Serves: 4
This will serve four as a light snack or two for lunch. Cook as many eggs as you will eat.
Ingredients
1 Cup Cooked Quinoa
4 Large Mushrooms (like portabello)
2 Cloves garlic
½ tsp Salt
Butter
About 10 Cherry Tomatoes, halved
2-4 Eggs
Cayenne Pepper
Olive oil
Fresh Parsley or Coriander to finish (optional)
Method
Preheat the oven to 180c
Put the mushrooms in a shallow oven proof dish.
Crush the garlic with the salt and dot over the mushrooms with a little butter.
Scatter over the quinoa and tomatoes,
Season liberally with pepper and drizzle over some olive oil.
Cook for 20 minutes.
Make indentations for the eggs and crack in the eggs.
Cook for about 6 minutes until the eggs are cooked.
Dust the eggs lightly with a little cayenne.
Drizzle with a little more olive oil if liked and toss in a handful of coriander or parsley.
The post Lindsey’s quinoa with roasted garlic mushrooms and eggs appeared first on Hodmedods.