Quinoa, Ham And Pepper Breakfast Salad
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
50
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
) Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat
2
Bring a medium saucepan of water to a boil
3
Add the quinoa, and cook until tender, 10 to 12 minutes
4
Strain well, and cool completely
5
(The quinoa can be cooked a day ahead
6
) Put the vinegar, 1 tablespoon of the oil, mustard, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a jar or other container with a lid
7
Secure the lid, and shake until combined
8
(The vinaigrette can be made a day ahead; shake well before serving
9
Add the peppers and onions, and cook, stirring occasionally, until they are just tender and browned in some spots, 5 to 7 minutes
10
Add the hot sauce, and stir
11
Remove the skillet from the heat, and let the vegetables cool completely
12
Wipe out the skillet, and set aside
13
Toss the quinoa, pepper-onion mixture, spinach, ham, Cheddar and scallions with the vinaigrette in a large bowl
14
Season to taste with salt and pepper
15
Divide among 4 serving bowls
16
Heat the remaining 1 tablespoon oil in the skillet over medium heat
17
Pour in the eggs, and add a pinch of salt
18
Tilt the skillet so the eggs completely cover the bottom
19
As the eggs turn from runny to cooked at the edge of the skillet, push the cooked eggs all around the edge to the middle of the skillet with a heatproof spatula so the uncooked eggs can spill into the free space and cook (this helps the eggs cook faster, and you won't have to flip the omelet)
20
Once all the eggs are just cooked through, slide the omelet out onto a cutting board
21
Let it cool for a few minutes, then roll it up into a cylinder and cut it into 1/2-inch slices
22
Top each salad with a few "pinwheels" of egg
23
Serve hot sauce on the side