INGREDIENTS

1 cup Dunya Harvest organic white quinoa

1 tsp. olive oil

4 shallots, sliced

2 cloves garlic, minced

1 chorizo sausage, sliced thin (optional)

1 cup spinach, chopped

½ cup cherry tomatoes

2 tbsp. tomato paste

1 tbsp. cilantro, chopped

1 tsp. ground cumin

½ tsp. fresh lime juice

4 eggs

¼ cup cheddar cheese (optional)

Salt and pepper to taste

Handful of chopped parlsey

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INSTRUCTIONS

Preheat oven to 350°F. Cook quinoa according to directions below and set aside. In a cast-iron pan, heat oil on medium to high heat. Add shallots, garlic, and chorizo, and cook until browned, about 5 minutes. Remove from heat. In a bowl, combine all ingredients except eggs and cheese. Season to taste and mix well. Scoop mixture back into pan and even out, adding four small pockets for eggs. Crack four eggs gently into pockets, being careful not to break the yolks. Sprinkle with cheese, and then bake for 20–25 minutes, until the eggs whites have set but the yolks are still runny. Note: The eggs will continue to cook after being removed from the oven. Top with parsley. Enjoy!

 

BASIC COOKING INSTRUCTIONS

Rinse quinoa before use. Bring 2 cups of water and 1 cup of quinoa to a boil. Add 1 tsp. salt. Cover saucepan with tight-fitting lid and cook on low heat for 15 minutes. Remove from heat, leaving lid on, and let stand covered for 3–5 minutes or until water is absorbed. Yields 3 cups.