I like to call this take on breakfast, “That time I got in over my head.” I mean this not in the sense that this Quinoa Breakfast Skillet (adapted from How Sweet It Is), was a difficult recipe by any means, since it’s actually really straightforward and super delicious — rather, I took this on when I was already hungry and when making eggs and toast would have taken five minutes. This, on the other hand, took a bit longer. The funny part — my version is actually even more simplified than the original, mostly due to what I had in the fridge at the time. The consensus: totally worth it. So hopefully I haven’t now scared you away — this is perfect brunch food (and also makes perfect leftover dinner food, too!).
Quinoa Breakfast Skillet with Fried Eggs and Avocado
1 sweet potato, peeled and chopped
1 onion, chopped
2 garlic cloves, minced
1/2 cup uncooked quinoa
1 cup vegetable stock
salt and pepper to taste
I omitted certain veggies included in the original recipe for lack of their presence in my fridge, and bacon for lack of me eating bacon — boyfriend made a strong case for including bacon though, so if you like bacon, pop a few slices right in there and let it get down with the veggies right nice.
Heat a large skillet over medium-low heat. Drizzle one tablespoon of olive oil in pan and add sweet potato, onions, and garlic, tossing to coat. Cover and cook for 6 to 8 minutes, stirring once or twice, until soft.
Add uncooked quinoa to veggies and stir for one to two minutes, allowing to lightly toast. Pour in stock or water and bring the mixture to a boil. Immediately reduce to a simmer and cook for approximately 15 minutes until quinoa is cooked through.
While quinoa is cooking, fry your eggs (or prepare them any other way you’d like) and chop up some avocado.
Serve quinoa in bowls topped with eggs, avocado, and in my case, a dash of hot sauce or the spicy Harissa dip from Cava Mezze — which I put on pretty much everything.