"When the food is good, everything else will come." Joe Bastinach
Woke up Sunday morning, I was in the mood for a dish that's more refined but quick and easy to make.
20 MINS AND COUNTING: Get some quinoa cooking in one pan, while sautee root vegetables with olive oil in the other (for us, we had baby cauliflower, and mushroom). If you have, throw in diced breakfast sausage into the mix once the vegetables start to soften.
10 MINS AND COUNTING: While everything is cooking, I start prepping for some creamy scrambled eggs: heat oil in a skillet at high heat and whisk 3 eggs until blended well and bubbly. Add a few drops of milk and shredded cheese if available. Season with salt and pepper. When ready, reduce heat to low and whisk the egg mixture into the skillet. Constantly stir the egg as soon as it starts to cook until the mixture solidifies. Turn off the heat and set aside.
5 MINS AND COUNTING: Once the quinoa is ready, stir in a handful of wild arugula and the rest of the sauteed vegetables and breakfast sausages together. Add scrambled egg and serve.