Sunday, July 28, 2013

Gluten Free Vegetable and Quinoa Hash

From today's post at Your Fairy Angel: An Open Apology to All of My Weight Loss Clients
(Remember, I'm no longer posting here. You can sign up for my newsletter at Your Fairy Angel if you still wish to receive my posts.)
Love from,
Iris
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Vegetable and Quinoa Hash



























I'm always working with my clients to find creative ways to get more nutrient-rich and energizing vegetables into their diets. Breakfast is often the toughest meal for people, which is why I love to recommend this delicious vegetable and quinoa hash. This is my go-to recipe for brunch guests, and I always make extra so I can eat leftovers all week.
-Drew-

Vegetable and Quinoa Hash
An original recipe by Drew Parisi

Ingredients: 
1 large sweet potato, cut into 1/2 inch cubes
2 1/2 teaspoons coconut oil
2 bell peppers, seeded and chopped
1 leek, white and pale green parts only, rinsed well and sliced
2 cups spinach, kale, or other greens
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme
Sea salt and freshly ground black pepper, to taste
4 large eggs, poached or over-easy (if you're sensitive to eggs, consider adding sausage or ground turkey to the hash for protein)

Directions: 

  1. Preheat oven to 400 degrees F. 
  2. Toss sweet potato and bell peppers with 1 teaspoon of melted coconut oil and season with salt and pepper. Spread in an even layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, 35-40 minutes. 
  3. Thinly slice spinach or other greens. Heat 1 1/2 teaspoons oil in a large skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until tender and lightly browned, 8-10 minutes. Stir in cooked quinoa, thyme, and roasted vegetables. Cook until quinoa is warm, 1-2 minutes. 
  4. Separate into 4 servings (store leftovers in fridge for another day), top with 1 egg, and season with a pinch of pepper. 

Serves 4.

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