Quinoa Breakfast Hash

Preheat oven to 400°F. First chop the sweet potato and cauliflower. Place each on its own rimmed baking sheet in a single layer and toss liberally with olive oil and sea salt. Roast them at 400°F for about 25 minutes or until they are tender and starting to brown.

While the potatoes and cauliflower are roasting, rinse and cook the quinoa (see notes below regarding cooking quinoa). Set aside.

In a large pan (big enough to add everything into later), add a tablespoon of olive oil and sauté chopped onion until translucent and starting to brown, about 5 minutes. Season with a dash of salt.

Add chopped red pepper and kale or spinach. Season again with a few dashes of salt. Saute until kale wilts a bit and pepper starts to soften, about 3 minutes.

Add sweet potatoes and cauliflower. Toss with spices. I used cumin, paprika and cinnamon.

Mix in the cooked quinoa and cook until everything is warm and ready to eat!

Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!

In a separate pan over medium to medium-high heat, fry eggs to your liking.

Place a serving of quinoa/veggie mixture into a bowl. Top with a cooked egg. Sprinkle with parsley.

To cook quinoa:
First rinse your quinoa. This removes the bitter taste some quinoa has. As a rule of thumb, quinoa cooks in 2x the amount of liquid as the quantity of quinoa. So for this recipe, cook 1/2 cup quinoa in 1 cup water. Put quinoa and water (or stock) in a pot, add a pinch of salt, bring to a boil, reduce to low and let it cook about 15 minutes until you see the rings around the edges of the quinoa pop open. All the water should be absorbed.