Ham & Asparagus Breakfast Quinoa
Cheesy goodness, the nutty quinoa goes so perfectly with the roasted asparagus and salty ham. Add an egg with that delightful runny yolk and it’s breakfast heaven (if you ask me).
The asparagus is almost done and I don’t want it to go … I know, I could still buy some from the store, but it’s not the same as the garden fresh asparagus I love so much. Somehow my favorite thing to have with asparagus is eggs. It’s just a wonderful combination. I’m thinking I should probably do something besides breakfast with my asparagus, but I just keep going back to breakfast again and again and again. I’m thinking about that again today. I mean, why not? It’s so dang yummy!
It’s also because, I suppose, I love having veggies and eggs for breakfast. Not only do they taste wonderful … this combination gives me protein to keep me going through the morning and the fiber and vitamins my body craves. I always seem to be starving for nutrients in the morning. I love honoring my body with something healthy that delights my taste buds at the same time.
- 1 teaspoon butter or olive oil
- About 1 cup chopped asparagus
- 1/2 cup chopped sweet onion
- Red Robin Seasoning (or your favorite seasoned salt) & freshly ground pepper
- 1/2 cup chopped ham
- 1 cup cooked quinoa
- About 1/2 cup shredded Gruyere cheese, plus more for the top
- 2 eggs
- Heat the butter or olive oil in a medium frying pan over medium heat. Add the asparagus and onion, stir and cook for a few minutes, then cover and cook for about 5 - 7 minutes, stirring frequently, until the asparagus is nice and tender.
- Stir in the ham and quinoa, then add the cheese. Stir and cook for a couple minutes until the mixture is hot and the cheese is melted. Pour the quinoa onto plate(s) and top with more shredded cheese. Microwave on high until the cheese is melted.
- Meanwhile, cook the eggs to your liking and slide them on top of the cheesy quinoa. Enjoy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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