Quinoa with Edamame, Parm, and Egg 
serves 1

1/2 cup cooked quinoa
1/2 cup shelled, cooked edamame
1/2 oz shaved parmigiano reggiano (I used a vegetable peeler to get big shavings of cheese, but you can grate if you prefer)
1 extra-large egg
2 teaspoons olive oil, plus more for frying egg
salt and pepper to taste
1/2 avocado, peeled, pitted, and sliced

In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper. Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa). Season egg with salt and pepper.


Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.

Quinoa Edamame - 3

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