Quinoa with Edamame Parm and Egg
Elevate your mealtime with this protein-packed Quinoa with Edamame Parm and Egg, a wholesome and flavorful dish that balances nutrition and indulgence in every bite. Fluffy quinoa serves as the hearty base, topped with a creamy yet chunky edamame-and-parmesan blend that delivers a nutty richness. A perfectly cooked sunny-side-up egg crowns the dish, its golden yolk adding a luscious touch when it breaks over the warm quinoa. This recipe is not only quick and easy, with just 30 minutes from start to finish, but it’s also bursting with fresh flavors, thanks to a hint of olive oil, a sprinkle of black pepper, and optional parsley for garnish. Whether you’re seeking a satisfying vegetarian lunch or a light dinner, this vibrant bowl offers a delightful combination of textures and flavors that’s guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup frozen shelled edamame
- 1 cup grated parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitterness.
In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed. Fluff the quinoa with a fork, then set aside.
While the quinoa is cooking, bring a small pot of water to a boil. Add the frozen shelled edamame and cook for 3-5 minutes or until tender. Drain and set aside.
In a mixing bowl, combine the cooked edamame with the grated parmesan cheese, olive oil, 1/4 teaspoon salt, and black pepper. Mash lightly with a fork or blending tool until a coarse, chunky consistency is achieved.
Heat a small non-stick skillet over medium heat and lightly grease it with additional olive oil or cooking spray. Crack the egg into the skillet and cook sunny-side-up (or to your desired doneness). Sprinkle lightly with salt and pepper.
To assemble, divide the cooked quinoa between two bowls. Top each bowl with the edamame-parmesan mixture and the cooked egg. Garnish with fresh parsley, if desired.
Serve immediately and enjoy your Quinoa with Edamame Parm and Egg!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 4.5 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1084 mg | 83% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
