I have a recipe for egg-in-a-hole fried quinoa on the docket, and this morning I figured, why not try it with my leftover peach-chipotle quinoa salad. The result: delish!
Serves: 1 | Time: 7 min
Cooking oil (I used regular ol' EVO)
1 serving leftover peach-chipotle salad and salad dressing
Green onion, for garnish
Heat a frying pan over medium heat with a little bit of cooking oil. Add the quinoa and fry for 3 minutes. Make an ident in the quinoa and crack an egg into it. Cover and cook another 3 minutes. Remove from heat. Throw it in a bowl, drizzle with dressing, and sprinkle the green onion over it. Enjoy!