Sunny Quinoa with Fried Egg & Veggie Medley

This Sunny Quinoa with Fried Egg & Veggie Medley with only 6 ingredients, is so simple, but incredible because the combination of flavors is just perfect together.  And if you have never had a fried egg with the yoke oozing over your rice or pasta or, in this case, quinoa, you are missing out and have got-ta try this. 😎 The yoke brings a natural creaminess to the dish that you just cannot get from anything else.

This Sunny Quinoa with Fried Egg Recipe starts with quinoa.  The quinoa is simple and needs very little jazzing up because of all of the other flavors that get loaded on top.  The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted in the oven on a sheet pan with simply salt, pepper, and extra virgin olive oil.  The red pepper and corn get sweeter and slightly smokey and the zucchini brings it all together with a creamy and a bit meaty texture.  Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.  YUM-MY!

Let’s get to it!

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PREP-AHEAD TO MAKE YOUR QUINOA WITH FRIED EGG & VEGGIES

We are all extremely busy and making dinner during the week can be overwhelming. Prepping meals ahead can make ALL the difference!  So, here are the steps you can do the day(s) in advance and store in the fridge as your meal ‘Kit’… (See the recipe below for more details)

COOK YOUR MEAL:

• On the night you’re ready to cook, pull your KIT out from the fridge!
• Preheat oven to 375 degrees F.  Spray a large sheet pan with extra virgin olive oil.
• To the sheet pan, add the red pepper, zucchini, and frozen corn.  Spray with a coating of Extra Virgin Olive Oil and then sprinkle with the salt and pepper.  Mix to combine.  Bake for 15 minutes.
• Using an Olive Oil Sprayer is amazing!  You can coating a pan with oil using much less and getting an even distribution without having to brush it around.  Store-bough aerosols contain chemicals and toxins, but this Sonica Organics Oil Sprayer sprays out exactly what you put into it, so you can feel good about what you are putting on your food.  I absolutely love this sprayer!

• Quinoa: If you made ahead, warm the quinoa up either in the microwave or on the stove.  Or make according to directions above.
• Preheat a large skillet on high heat and spray with extra virgin olive oil.  Then add 4 eggs and sprinkle the top with salt and pepper.  Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat.  You want the bottom to set, but not the yoke, as you want that runny.
• When the veggie medley is done cooking, take it out of the oven and start to assemble.

Place the quinoa in the bowls, then top with the veggie medley, then the fried egg.  That’s it, enjoy!!

😍 Carrie

Sunny Quinoa with Fried Egg & Veggie Medley

Carrie Tyler

This 6-ingredient Sunny Quinoa with Fried Egg & Veggie Medley is simple, but incredible. The Veggie Medley is a trifecta of red pepper, zucchini, and sweet corn that are roasted on a sheet pan. Then on top of it all is a salty fried egg with a runny yoke that oozes out to bring a deep creaminess to the entire dish.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Quinoa Resting Time 8 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 450 kcal

Ingredients

  

• 2 cups Quinoa, uncooked
• 2 Vegetable Bouillon Cubes
• 1 Red Bell Pepper
• 1 Zucchini, Medium
• 1 Cup Sweet Corn, Frozen (you can use fresh cut off the cob as well)
• 4 Eggs
• Extra Virgin Olive Oil Spray
• ¼ teaspoon Salt (plus sprinkle for eggs)
• ¼ teaspoon Fresh Ground Pepper (plus sprinkle for eggs)

Instructions

 

Prep-Ahead

• Make the Quinoa: measure 2 cups quinoa and rinse thoroughly under water using a strainer
  
• Add to 4 cups water and 2 vegetable bouillon cubes.  (Note: You can substitute bouillon for canned vegetable broth, but be sure to reduce the water by the amount of canned broth you add.)  Bring to a boil, stir to ensure bouillon is dissolved and combined, then cover and reduce to a light simmer for 20 minutes.  After 20 minutes, turn off heat and leave covered for another 5-10 minutes.  Then cool and store in sealed container.
• Dice the red pepper, similar in size to a corn kernel
  
• Dice the zucchini, roughly the same size as the red pepper.  Combine the zucchini and red pepper in a storage bag.
  
• That is all the prep that is needed!  Place the cooked quinoa, veggie bag, plus the 4 eggs on a sheet pan in the fridge as your meal kit.

Cook

• On the night you’re ready to cook, pull your KIT out from the fridge!
• Preheat oven to 375 degrees F.  Spray a large sheet pan with extra virgin olive oil.
• To the sheet pan, add the red pepper, zucchini, and frozen corn.
  
• Spray with a coating of Extra Virgin Olive Oil and then sprinkle with the salt and pepper.  Mix to combine.  Bake for 15 minutes.
  
• Quinoa: If you made ahead, warm the quinoa up either in the microwave or on the stove.  Or make according to directions above.
• Preheat a large skillet on high heat and spray with extra virgin olive oil.  Then add 4 eggs and sprinkle the top with salt and pepper.  Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat.  You want the bottom to set, but not the yoke, as you want that runny.  The heat from the skillet will continue to cook the bottom the perfect amount.  (Note: for a firmer yoke, keep the skillet over the heat for another 1-2 minutes)
• When the veggie medley is done cooking, take it out of the oven and start to assemble.  Place the quinoa in the bowls, then top with the veggie medley, then the fried egg.  That's it, enjoy!!