Recipe: Eggs with Quinoa, Smoked Salmon and Avocado
1 cup quinoa, cooked according to package directions, seasoned with salt and pepper, if desired
1 ripe avocado, peeled, cut into cubes and sprinkled with lime juice
4 ounces smoked salmon
2 T cooking oil (canola, peanut or olive)
½ cup yellow bell pepper, diced
5 eggs, lightly beaten
2 T plain yogurt
Salt and pepper, to taste
¼ cup grated Parmesan or Romano cheese
Arrange quinoa, avocado cubes and slices of smoked salmon on two dinner plates, leaving room for the cooked eggs.
Heat oil over medium heat in a medium, nonstick frying pan. Add pepper and cook, stirring, until they start to soften. Meanwhile, stir the yogurt into your beaten eggs and add salt and pepper. Pour egg mixture into pan with peppers and scramble softly until eggs reach desired level of doneness. (This only takes a couple of minutes.) Sprinkle with cheese and divide onto prepared plates. Serve immediately.
Avocado: A perfect food?
This delectable fruit traces its ancient origins to what became Mexico, which still produced some of the world’s best specimens. Known in parts of India as butterfruit for its creamy, satisfying mouthfeel, avocado strikes us as one of the best foods on the planet. What a nutritional powerhouse it is: higher than almost all other fruits in protein, packing more than half your daily recommended intake of fiber, loaded with the healthiest type of fat and rich in vitamins and minerals. Did we mention that it’s delicious all on its own? Or peel and slice a ripe one, mash it with a fork, add a squeeze of lemon or lime and a little salt and pepper, and spread it on bread or toast for a quick lunch. We like to make a sandwich with a slice of sharp cheese and a few leaves of spinach on toasted whole wheat. You’ll be getting a lot of potassium, vitamins C, E and an assortment of B vitamins along with the fiber and healthy monounsaturated fat. An average avocado has about 200-235 calories.