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This 5-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.

Sunny Quinoa with Fried Egg & Veggie Medley

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.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Quinoa Resting Time 8 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal
Author Carrie Tyler

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
  • 1/4 tsp Salt (plus sprinkle for eggs)
  • 1/4 tsp Fresh Ground Pepper (plus sprinkle for eggs)

Instructions

Prep-Ahead

  1. Make the Quinoa: measure 2 cups quinoa and rinse thoroughly under water using a strainer

  2. 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.

  3. Dice the red pepper, similar in size to a corn kernel

  4. Dice the zucchini, roughly the same size as the red pepper.  Combine the zucchini and red pepper in a storage bag.

  5. 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

  1. On the night you’re ready to cook, pull your KIT out from the fridge!

  2. Preheat oven to 375 degrees F.  Spray a large sheet pan with extra virgin olive oil.

  3. To the sheet pan, add the red pepper, zucchini, and frozen corn.

    This 5-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.
  4. Spray with a coating of Extra Virgin Olive Oil and then sprinkle with the salt and pepper.  Mix to combine.  Bake for 15 minutes.

    This 5-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.
  5. Quinoa: If you made ahead, warm the quinoa up either in the microwave or on the stove.  Or make according to directions above.

  6. 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)

  7. 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!!

    This 5-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.