The Eating Tree

Celebrating Food, Living and Country Life

  • HOME
  • A BIT ABOUT ME
  • MY GARDEN
    • SPRING IN MY GARDEN
    • AUTUMN
    • WINTER FROSTS
    • GARDEN STYLE
  • RECIPES
  • FAVOURITE PHOTOS
You are here: Home / Breakfasts and Brunch / QUINOA WITH ROASTED GARLIC MUSHROOMS AND EGGS

QUINOA WITH ROASTED GARLIC MUSHROOMS AND EGGS

February 18, 2015 By Lindsey Dickson

_DSC1277

I made this delicious dish on a whim to use up some cooked Hodmedod’s British quinoa, left over from the Quinoa Pancakes with Sauteed Squash and Goats Cheese.

We ate it for an early brunch or late breakfast but it would be equally as good as a light lunch or supper.

I included some sauteed squash I had leftover but you could use almost any vegetable you like, great for little bits of veg that wouldn’t stretch to a meal in themselves. For some unknown reason I always seem to have one courgette, a quarter of broccoli or a handful of peas hanging about somewhere, any of these could be added.

QUINOA WITH ROASTED GARLIC MUSHROOMS AND EGGS
Author: Lindsey Dickson
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
This will serve four as a light snack or two for lunch. Cook as many eggs as you will eat.
Ingredients
  • 1 Cup Cooked Quinoa
  • 4 Large Mushrooms (like portabello)
  • 2 Cloves garlic
  • 1/2 tsp Salt
  • Butter
  • About 10 Cherry Tomatoes, halved
  • 2-4 Eggs
  • Cayenne Pepper
  • Olive oil
  • Fresh Parsley or Coriander to finish (optional)
Instructions
  1. Preheat the oven to 180c
  2. Put the mushrooms in a shallow oven proof dish.
  3. Crush the garlic with the salt and dot over the mushrooms with a little butter.
  4. Scatter over the quinoa and tomatoes,
  5. Season liberally with pepper and drizzle over some olive oil.
  6. Cook for 20 minutes.
  7. Make indentations for the eggs and crack in the eggs.
  8. Cook for about 6 minutes until the eggs are cooked.
  9. Dust the eggs lightly with a little cayenne.
  10. Drizzle with a little more olive oil if liked and toss in a handful of coriander or parsley.
3.2.2885

 

Filed Under: Breakfasts and Brunch, Everyday Meals, Lunch, Lunches and Simple Suppers, Snacks, Vegetarian Dishes

« SPICED SLOW ROAST SHOULDER OF LAMB
QUINOA PANCAKES WITH SAUTEED SQUASH AND GOATS CHEESE »

HELLO AND WELCOME TO THE EATING TREE

Extolling the joys of great home cooking from my cottage in the East of England.

Enjoy xx

Photographs my own.

Contact me by using the form below or via Facebook, Twitter or Instagram.

Read More…

CONTACT ME

    Your Name (required)

    Your Email (required)

    Subject

    Your Message

    FOLLOW ME ON

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    OLDER POSTS

    GINGER FOX CHOCOLATE CAKE

    PLUM CRUNCH CAKE

    MINTY CARROT CHICKEN

    FRITTATA

    BREAD PUDDING

    RASPBERRY RIPPLE ICE CREAM

    TARTIFLETTE

    SPRING SPINACH AND RICOTTA FILO PIE

    Recent Posts

    • Crispy Fried Chicken Strips
    • Perfect Roast Chicken, Every Time.
    • My Puglian Adventure
    • Streusel Plum Cake
    • BASIC WHITE LOAF

    Categories

    Archives

    Newsletter

    RECENT POSTS

    Perfect Roast Chicken, Every Time.

    April 28, 2020

    ‘Perfect’ is a big claim of course and one I always hesitate to use. It is perhaps a trait of the British, a reluctance to blow one’s own trumpet. But in this case I feel it’s entirely justified. I’d been roasting chickens the same way for 35+ years, faithfully following the way I was taught…

    Read More »

    My Puglian Adventure

    September 23, 2019

    I didn’t have to think twice when Laura from Aeolian Adventures asked me to join her on a trip to Puglia, the region on the map that forms the heel of Italy’s boot, known for its stunning Baroque architecture, characteristic Trulli houses and of course, food and wine fit for the gods. My last trip…

    Read More »

    Streusel Plum Cake

    It seemed a perfect day to post this comforting plum cake as it’s a thoroughly miserable morning here with drizzly rain and a monotonous grey sky with no sign of even a chink of brightness. In fact, I wish I had a piece of it to eat right this minute with a cup of tea,…

    Read More »

    BASIC WHITE LOAF

    This article is by Michael Dickson, Lindsey’s other half. OK, I’ll admit it, I’m a bread nerd…. This isn’t a recently acquired nerdiness however, but something that has been simmering in me since the age of around eight, before bursting out fully formed at the age of  40. The blame can be placed firmly at the…

    Read More »

    Easy Baked Peach Chutney

      At the time of writing, not only are fresh peaches delicious and abundant but they are also cheap. We like to make the most of seasonal gluts and have had a week or so of making peach ice-cream, peach sorbet, poached peaches etc.. Having satisfied our sweet tooth we’ve turned our attention to the…

    Read More »

    CHEESE AND POTATO BAKE

    I am writing this on a very dreary, wet and windy morning at the end of the dark month of November when the last of this year’s leaves are stubbornly clinging on to the branches of the thinning trees. The fire has been on every night for the past week and now the cottage feels…

    Read More »

    Cookery Books for Inspiration

    APPLE TART MAPIE

    MINTY CARROT CHICKEN

    THE TIMES COOK BOOK by Frances Bissell

    THE ART OF THE TART by Tamasin Day-Lewis

    FEAST OF FRANCE by ANTOINE GILLY

    CUCINA POVERA, TUSCAN PEASANT COOKING by Pamela Sheldon Johns

    See More →

    By Category

    By Date

    Search

    Don't forget to leave a comment otherwise I won't know that you have visited and it would be lovely to meet you!

    If you have anything food related going on in and around Suffolk that you think I should know about please let me know. xx

    Copyright Lindsey Dickson © 2025