I can’t believe that it is the 6th of January and this is the first time I’ve posted this year. Bad blogger!
I promise this isn’t a sign of things to come this year. I have a lot of exciting things planned, including some great giveaways. You can also look forward to some healthier Super Bowl snacks later this month. (Baked Quinoa Crusted Onion Rings, anyone? Still perfecting that one but it’s looking very promising.)
Today I’m in the kitchen working on a new Black Bean, Quinoa & Cheddar Burger and a new soup concoction just for those of you who are presently freezing. (What is up with this weather???) If all goes well I will be back to share those before the end of the week.
In the meantime, I’ve got a simple but delicious breakfast recipe brought to you by Lena from Root & Blossom.
Hi! My name is Lena and I blog over at Root&Blossom. I write a food, family, DIY and travel blog- we’re actually flying off to Japan on the 2nd of January and will be there for 3-4 months. It’s our third trip and are so excited to get back! Wendy asked me if I had any Quinoa recipes that I would like to share here on her lovely space and of course I did. Hope you enjoy one of my favorite ways to eat quinoa.
- 1/2 cup cooked quinoa
- 2 scrambled eggs
- 1/2 avocado cubed
- salsa, lemon pepper, and garlic salt to taste
- Place quinoa in a serving bowl ad top with eggs and avocado. Top with salsa and sprinkle with lemon pepper and garlic salt.