Rosemary Quinoa, Eggs & Kale February 05 2015, 7 Comments
- It is cost effective, even if you want to go all out with amazing steaks and a pricey bottle of wine it will still be cheaper to cook at home.
- You don’t have to deal with overly crowded restaurants, impossible to get reservations or poor service.
- You won’t be rushed out of a restaurant- don’t you hate when you have spent a lot of time and money to eat somewhere and the second the bill gets there you feel like the waiter is giving you side eye?! #Aintnobodygottimeforthat!! If you stay home and cook you can spend as much or as little time as you would like in the kitchen and dinner can linger on forever- no one to say it is closing time! (Unless you have kids and then maybe ship them off to the grandparents for the night?!)
- You can wear WHATEVER you want!! I know this might not be a positive for some but I love eating a ‘fancy’ homemade dinner in my pj’s something about it just feels so indulgent and rebellious! Am I alone in this thought process?!
- It is wayyyy healthier! You never know what they are cooking in the kitchens at some restaurants and while I like to think everything is kosher there is probably a lot of butters, oils and salts happening and a good rule of thumb is it is probably best to avoid a Mexican restaurant on V-day if you are planning on spending alone time afterwards…..just a thought.
- Did I mention wine is cheaper?!
Okay now that you have my reasons for staying in on Valentine's day I like to get the party started early and since V-day is on Saturday this year you should beat the crowds, real clothes & makeup and cook up an amazing brunch that your significant other will love and appreciate MUCH more than overpriced mimosas especially since it is healthier!! So on to today’s recipe!!
- 1 cup of quinoa, rinsed and uncooked
- 4 eggs, scrambled
- 1/2 a small white onion, chopped
- 1/2 cup of cherry tomatoes, sliced in half
- 2 large leafs of kale, torn by hand
- 1/2 a large sprig of rosemary, finely chopped
- bring 1 cup of quinoa and 2 cups of water to a boil in a pot, cover and simmer for 15 minutes, until all the water has been absorbed. Heat up a sauté skillet to medium-high heat and while quinoa is cooking, chop up the onion, tomatoes, rosemary and tear the kale. Add the vegetables and rosemary to a small mixing bowl and add in 1/2 tablespoon of olive oil and combine. Once the skillet is hot, addd in the vegetables and sauté until tender, remove the vegetables from the pan and add in the 4 eggs, scramble until finished cooking. Then on a plate layer 1/4 cup of quinoa, the sautéed vegetables and 2 eggs. Serve hot and enjoy!!
- This recipe will have leftover quinoa that you can incorporate into dinner that night!!