IMG_8152Since we are cleansing and eating super healthy this month, I have been playing around with new breakfast options. Sautéing is my new favorite preparation in the morning. I look in the refrigerator and grab what looks like it will taste good together and then getting it going in the pan. The combinations are endless and it is such a great way to use leftover grains and veggies.


2 servings

2 cloves garlic, roughly chopped

3 scallions, thinly sliced into rounds

2 small carrots or 1 large, diced

10 asparagus, sliced on a severe diagonal, 1/4 thick

6 basil leaves, thinly sliced

2 tablespoons roughly chopped dill

extra virgin olive oil

chicken stock or vegetable stock or water

freshly ground black pepper

sea salt

1/2 meyer lemon

2 poached eggs

1 1/2 cups cooked quinoa

In a small saucepan, bring about 3 inches of water to a boil. Once boiling, turn down to a simmer, add a splash of red wine vinegar, and slowly slide in 2 eggs next to each other. Let them sit and cook while you make the sauté. Keep checking on them and remove them if they are finished poaching before the sauté is finished, 3-5 minutes.


IMG_8145In a large sauté pan, heat the olive oil over medium heat. Add the garlic, scallions, and carrots. Stir to coat and cook for 2-3 minutes to soften. Season with salt and pepper. Add the asparagus, stir, and cook for 1 minute. Add the cooked quinoa and stir. To prevent the quinoa from sticking to the pan, pour a splash of stock or water into the pan, continue cooking and stirring until the quinoa is heated through. Once it is hot, turn off the heat. Stir in the basil and dill. Squeeze 1/2 meyer lemon over the quinoa. Taste. Season with salt and pepper as necessary.

IMG_8147Scoop the quinoa into individual bowls. Top with a poached egg. Finish poached egg with sea salt, black pepper, and olive oil.