Savory Quinoa Hash
Savory Quinoa Hash - Here's a quick, versatile, easy-to-make breakfast recipe that's a great way to use up leftovers. You can vary its flavor by using different herbs, vegetables and/or meat. Try sauteing in chicken, turkey or pork meat pieces, or serve with gluten-free turkey sausage on the side or mixed into the hash for a festive Sunday brunch.
Notes
This recipe is reprinted from Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating by Melissa Diane Smith
Melissa Diane Smith is a nutritionist and the author of Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating and Going Against the Grain: How Reducing and Avoiding Grains Can Revitalize Your Health.
Cooking Time6 min
Ingredients
- 2 tablespoons organic extra virgin olive oil
- 3 tablespoons yellow onion, finely chopped
- 1 cup organic quinoa, cooked
- 3 tablespoons pecans, finely chopped
- 1/4 teaspoon ground thyme
- 1/8 teaspoon unrefined sea salt (I like Real Salt) or more to taste
- 1 to 2 teaspoons fresh parsley, chopped
Instructions
- Heat olive oil in a skillet on medium.
- Add the chopped onions and sauté for 30 seconds.
- Add the cooked quinoa, pecans and thyme, spread mixture across pan, and cook without stirring for 45 seconds.
- Then stir mixture and sauté about 2 to 3 minutes until golden brown.
- Take skillet off burner, mix salt into the mixture, serve, and sprinkle with parsley.
