Ingredients
- 1/2 cup spinach, chopped
- 6 halved cherry tomatoes
- 1 teaspoon lemon juice
- 1/4 quinoa
- 1/4 cup sliced avocado
- 1 teaspoon olive oil
- 1 large egg
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Instructions
Heat quinoa and water to the point of boiling in a pan. Decrease warmth to medium-low, cover, and stew until the point that quinoa is delicate and water has been assimilated, 5 to 10 minutes. Put aside to cool. Warmth olive oil on a substantial nonstick skillet over medium. Include hacked spinach; cook 3 minutes or until shriveled, blending periodically. Add tomatoes, salt pepper, and lemon juice; cook 2 minutes, expel from warmth. Place quinoa on a plate and best equally with spinach blend, Arrange avocado cuts alongside spinach blend. crack the egg, into the pan , cook 2 minutes. Cover and cook 1 minute or until the point that whites are set. Top spinach blend with the egg. Sprinkle with pepper and hot sauce, whenever wanted.
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