Savory Breakfast Quinoa with Harvest Vegies

and some blue cheese crumbles and a few sunflower seeds too …

Ann from Fountain Avenue Kitchen posted this beautiful recipe this morning. She started out her morning with this lovely breakfast … only to have it fall and land on the floor, breaking the plate. Oh how I can relate! I have mornings like that. Days when everything seems to tumble and break. She didn’t seem too upset about it … she was just glad that there was another serving left … I was mourning the loss of that beautiful square plate! And it wasn’t even mine.

But her breakfast quinoa sounded really good and it just so happens I had a bit of cooked quinoa in the fridge and an over-abundance of fresh vegetables in the house. So I made this for myself, and served it on a square plate … in honor of my friend Ann who gave her plate to bring me this recipe.

Savory Breakfast Quinoa with Harvest Vegetables & Blue Cheese

Adapted from Fountain Avenue Kitchen. I didn’t have the same ingredients on hand so I switched out the vegies and the cheese. Feel free to mix up the vegies and cheese to what you like/what you have on hand.

For each serving:

• 1 teaspoon olive oil
• 1 clove garlic, peeled and chopped fine
• 3/4 cup cooked quinoa (hot!)
• about 2/3 cup fresh chopped summer squash and/or zucchini (or other vegetables)
• About 10 cherry tomatoes (or 1 small garden fresh tomato, chopped)
• a sprig of tarragon
• a few basil leaves
• 1 egg
• a tablespoon or so of blue cheese crumbles & a few roasted sunflower seeds

Mix the olive oil and the garlic in a small bowl and let it sit for a few minutes to infuse the olive oil with the garlic flavors while you prep the rest of the ingredients.

Once you have everything together, toss the summer squash with the cherry tomatoes in the garlic and olive oil. Toss in the basil and tarragon as well. Set them on a small baking sheet and roast for about 10  minutes at 400 degrees or until the squash is crisp tender.

While the squash and tomatoes are roasting, heat a frying pan on medium heat and fry up an egg to your liking. I prefer them over easy, but do what makes you happy.

Now, when the squash and tomatoes are roasted, mix them with the hot cooked quinoa. Put a bed of the quinoa mixture on your plate, top with a few blue cheese crumbles and sunflower seeds, then when the egg is cooked properly, slide it on top of the quinoa.

Enjoy!

This recipe was shared at Newlyweds Recipe Linky, Weekend Potluck and Totally Tasty Tuesday.