Written while watching my dogs play tug-of-war.
Remember that time I ate black beans and eggs for breakfast every day? Breakfast food ruts seem to be my thing. Lately, I’ve been deep in the quinoa-with-my-veggies rut. It’s not even a rut anymore, it’s more like a ditch. Or a cozy couch in a basement on a rainy day watching Harry Potter.
I never want to leave it!
This recipe is actually a combination of three separate oh.em.gee. moments over the last year or so. Three fantastic breakfast epiphanies.
The first? Asparagus. I remember the first time I ever tried asparagus for breakfast. I thought it was borderline crazy (although I had salad for breakfast the other week, which totally trumps asparagus in crazy). But asparagus is downright amazing in an egg scramble! Ya don’t know until ya know, I suppose.
The second was the cherry tomatoes. I’m pretty sure we had these on the side with our eggs in Mexico. Kyle brought them into our sauteed veggie rotation a few weeks ago and I’ve been in love with sauteed tomatoes ever since! I know this may not actually qualify as ‘epiphany’ material, but whatevs.
The third was quinoa as my breakfast carb substitute for black beans when we went Paleo. (Well, mostly Paleo.) I was having a hard time filling up on my eggs and veggies, so one day I decided to scoop some cooked quinoa into the mix. Mind.blown.
These three foods may not sound totally out of the ordinary to you. But to someone in a breakfast rut? They become extraordinary. Especially when you put them all together in this veggie quinoa breakfast skillet!
Have I ever told you that I used to hate tomatoes? Yep. Couldn’t eat ’em raw ever. The only form I’d ever eat was in spaghetti sauce. I also used to hate squash and lettuce. Squash is understandable. But lettuce? I guess I was a weird kid. Not as weird as my brother and sister, though! They don’t like cheese. (Unless it’s on pizza.) And they’re from Wisconsin!
I eat all kinds of different foods I never thought I would eat even 3-4 years ago. I didn’t know how to pronounce quinoa. I hated the way cherry tomatoes on a salad exploded in your mouth shooting acid down your throat. Greek yogurt tasted terrible…. Man, eating healthy is so much fun. 🙂
It’s no wonder we can’t all become kale-lovers overnight! We’ve all gotta find the best way to enjoy healthy foods. I promise, there is a way to prepare any food so you’ll enjoy it! Remember my friend who hated carrots?! I still refuse to eat a cherry tomato unless it’s cut in half. Just sayin’.
Now, go enjoy your breakfast.
Veggie Quinoa Breakfast Skillet
Yield 2 -3 servings
- 1 tablespoon olive or coconut oil
- 20 cherry tomatoes, sliced in half
- 10-15 asparagus, cut in 1-1.5 inch pieces
- 1/2 small red onion (about 1/2 cup), diced
- 1 cup cooked quinoa
- 1/8 teaspoon garlic salt
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 2-4 eggs
- Place a skillet over medium heat. Add oil, and cover bottom of the pan.
- Add onions and asparagus. Saute for about 3 minutes, then add tomatoes and seasonings.
- Saute additional 2-3 minutes and add quinoa. Cook one more minute. Scoop veggie quinoa mix in a bowl and set aside.
- Fry or scramble eggs in the skillet.
Serving Size 1/2 recipe
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.