Ingredients
Scale
- 1 teaspoon olive oil
- 1 small zucchini, sliced super-thin (I used my spiralizer w straight blade)
- 2 – 3 cloves garlic
- 4 – 6 morel mushrooms (or other wild mushrooms)
- Red Robin Seasoning & freshly ground pepper
- 2/3 cup cooked quinoa
- 2/3 cup shredded Dubliner cheese (or other sharp, flavorful cheese)
- 1 egg, cooked as desired
- For garnish: snipped fresh chives
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the zucchini noodles. Sprinkle with Red Robin Seasoning and freshly ground pepper and saute for several minutes until the zucchini is tender. Use a slotted spoon to move the zucchini to your serving plate. Add the mushrooms and garlic, sprinkle with RR Seasoning and fresh ground pepper, cover and saute until tender and juicy, lifting the lid several times to stir. Use a slotted spoon to remove the mushrooms from the pan, leaving the juices for the quinoa to soak up.
- In a small mixing bowl, toss the quinoa with the cheese. Add to the pan and saute for a few minutes until the quinoa is hot, the cheese is melted, and the juices are all soaked up. Put the quinoa “risotto” on top of the zucchini noodles.
- Cook an egg to your liking and put that on top of the quinoa. Sprinkle with some extra cheese and snipped chives and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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