April 06, 2015
|Lindsey Dickson shares a recipe for left-over cooked Quinoa, first published on her blog The Eating Tree. Like all her recipes, it's easy to follow, beautifully illustrated and delicious!|
I made this delicious dish on a whim to use up some cooked Hodmedod’s British Quinoa, left over from the Quinoa Pancakes with Sauteed Squash and Goats Cheese.
We ate it for an early brunch or late breakfast but it would be equally as good as a light lunch or supper.
I included some sauteed squash I had leftover but you could use almost any vegetable you like, great for little bits of veg that wouldn’t stretch to a meal in themselves. For some unknown reason I always seem to have one courgette, a quarter of broccoli or a handful of peas hanging about somewhere, any of these could be added.
Preparation time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
This will serve four as a light snack or two for lunch. Cook as many eggs as you will eat.
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