When my husband first saw this dish he said, “Well, that looks interesting.”  My kids said, “We are not eating THAT.” And I said, “That is gorgeous, I wonder if it tastes good?”

I made 3 servings.  I took my husband one in his home office.  (He works from home 3 days a week–which is amazingly wonderful.)

I ate the 2nd serving myself.  And then I quickly ate the 3rd serving before he found out it was available.  Yep, it’s that good.  It totally overcame my selfless nature….bwa ha ha.  Now that I see the nutrition profile (below) I understand why I wasn’t hungry until mid-afternoon, lol.

Here’s a recipe for 1 serving and you can multiply it as you wish.  I cheated on the veggie chopping of it all and used frozen Southwest blend veggies that I snagged on sale for $.69 a lb.  It was cheaper than buying bell peppers this time of year too. (Next time I’m adding some spinach just before I drop in the eggs.)

1 cup peeled and diced raw sweet potato

1 cup mixed chopped bell peppers, onions and mushrooms

1/4 cup quinoa, uncooked and rinsed

1 strip turkey bacon diced, optional

1/2 cup water

1 egg

Add veggies, quinoa and diced bacon to a non-stick or cast iron skillet.  Saute for 3 minutes or until quinoa is toasted.  Add water, bring to a simmer, reduce heat, cover and set timer for 15 minutes.  When all the water is absorbed, put the quinoa mixture aside and crack an egg in the middle.  Cover and cook for 3 minutes more.  Salt and pepper to taste.  Add a few parsley flakes for garnish.

If you want to reduce calories a bit, try cutting the amount sweet potato in half.

This recipe was inspired by: http://www.howsweeteats.com/2012/08/quinoa-breakfast-skillet/