Egg-in-a-Hole Fried Quinoa
A stir-fry-inspired dish packed with protein and fiber.
TIME: 25 min | SERVINGS: 4
Ingredients
3 tablespoons peanut or neutral oil, such as canola or avocado, divided
3 scallions, thinly sliced, plus more for serving
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 cups green beans, trimmed and cut into 1/2-inch pieces
1 small yellow squash, diced
1 small zucchini, diced
2 cups cold cooked quinoa (see Tip)
3 tablespoons oyster sauce, preferably vegetarian
4 large eggs
1 tablespoon toasted sesame oil
Directions
Heat 2 tablespoons peanut (or canola) oil in a large cast-iron or nonstick skillet over medium-high heat. Add scallions, garlic and ginger. Cook, stirring, for 20 seconds. Add green beans, squash and zucchini. Cook, stirring, until the vegetables are tender, about 2 minutes. Add quinoa, the remaining 1 tablespoon peanut (or canola) oil and oyster sauce. Cook, stirring, until the quinoa is hot, 2 to 3 minutes.
Make 4 indentations in the quinoa mixture and crack an egg into each one. Cover the pan and cook until the egg whites are just barely set, about 3 minutes. Serve drizzled with sesame oil and sprinkled with more scallions, if desired.
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