In this breakfast bowl, there are multiple sources of protein: quinoa, sausage, eggs, spinach, and sun-dried tomatoes.
Keyword: quinoa, gluten free
6linkssausagecut into half-moon slices 1/2-inch thick
4green onionssliced thinly
2eggs cooked to your preference
In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until slightly brown, about 2 minutes. Add the cooked quinoa, green onion, cherry tomatoes, paprika, and salt. Allow the quinoa to get somewhat crispy, about 4 minutes. Then stir in spinach. Toss to combine and cook the spinach just until wilted.
Transfer to bowls and top with cooked eggs or store in an airtight container for up to 4 days. Garnish with sriracha or sliced green onion.
Always rinse dry quinoa by swirling it around in a sieve placed submerged in a bowl of water. Strain the quinoa and transfer to a pot. Over medium heat, dry the quinoa and add a pinch of salt. Add approximately 3 1/2 cups water for 2 cups quinoa (ratio of 1 1/4 cup water:1 cup quinoa). Bring to boil then lower to the lowest heat setting and cook, covered, for 12-15 minutes. Keep covered to steam 10 minutes then fluff with a fork.