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Mexican Breakfast Quinoa

Mexican Breakfast Quinoa ~ Sumptuous Spoonfuls #healthy #quick #Mexican #breakfast

One more for Cinco de Mayo: a simple breakfast  quinoa with Mexican flair. I had this for breakfast yesterday while I was working on that Cinco de Mayo collection. It was a grab-things-out-of-the-fridge-and-throw-them-together kinda breakfast, but you know, sometimes that yields the best results! This tasted so good, I inhaled it and was looking at the plate like “isn’t there any more?” My stomach was pleasantly satisfied, though–it was only my tongue that wanted more, so I refrained from going back to cook up another serving.

Mexican Breakfast Quinoa ~ Sumptuous Spoonfuls #healthy #quick #Mexican #breakfast

I asked my friend Kathy what she thought I should call this and she thought I should call it “quinoa slop”. I just couldn’t call it slop, but I promised her I’d mention it in my post. That got us started talking about some of the funny names we give to certain family recipes–everyone seems to have a dish in their family that they call slop or muck. Kathy’s version is a sweet potato/potato hash that she likes to call slop. In our family, we have a favorite smoothie that we jokingly call  “muck” because it is brown and sort of ugly and looks like the muck in the lake (but it tastes SO good!) … Do you have one of those kind of recipes in your family?

Mexican Breakfast Quinoa

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: as many as you like!

Mexican Breakfast Quinoa

Ingredients

    For each serving:
  • 2 Tablespoons jalapeno popper dip (recipe here-bacon optional) + 2 Tablespoons Tomate Chile Verde Sauce (recipe here ... or mix together some cream cheese with your favorite salsa)
  • 1/2 cup cooked quinoa
  • 1/4 cup black beans
  • A slice of sharp cheddar cheese (or a couple tablespoons shredded, either way)
  • A few cherry tomatoes, halved
  • 1 egg
  • Cilantro leaves, for garnish.

Instructions

  1. Preheat the oven to 350 F.
  2. Heat the popper dip and sauce (or cream cheese/salsa) in a small bowl for about 30 seconds in the microwave to soften the cream cheese. Mix together, then add the quinoa and black beans and heat them up. Put on oven-proof serving plate(s) and top with cheese and tomatoes. Set in the oven for about 5 - 10 minutes to melt the cheese.
  3. While the cheese is melting, cook your egg the way you like it. I made mine over-easy. Slide the egg onto the hot cheesy quinoa, garnish with cilantro, and enjoy!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/mexican-breakfast-quinoa/

Mexican Breakfast Quinoa ~ Sumptuous Spoonfuls #healthy #quick #Mexican #breakfast

This recipe was shared at Simple Supper TuesdayTreasure Box TuesdayThe Gathering Spot, Moonlight & Mason Jars, Cinco de Mayo Favorites and Hearth & Soul Bloghop.

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4 Responses

  1. What a fantastic way to start the day. Your Mexican Breakfast Quinoa looks absolutely wonderful. I’m always interested to learn more ways to cook quinoa. Thank you for sharing with the Hearth and Soul hop. Pinned :-)

    May 10, 2014 at 1:03 pm

    • Ann

      Thanks April! Quinoa is such a versatile grain … thanks for hosting the awesome party :)

      May 11, 2014 at 8:13 am

  2. Delicious lovely healthy breakfast with quinoa. I am featuring this on this week Hearth and soul blog hop.

    May 12, 2014 at 10:16 am

  3. Pingback: Hearth and Soul blog hop: 5/12/14 Cooking with Sprouts Edition - Zesty South Indian Kitchen