Green Shakshuka with Quinoa
For a meal that will keep you fueled all day long, try this Green Shakshuka with Quinoa. It’s perfect for breakfast, lunch or dinner.
(5 votes, average: 4.60 out of 5)
Ingredients
- 2 bags Success® Tri-Color Quinoa
- 2 tbsp canola oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt, divided
- 3/4 tsp black pepper, divided
- 8 cups shredded kale leaves
- 4 cups shredded Brussels sprouts
- 8 eggs
- 2/3 cup crumbled feta cheese
- 2 tbsp chopped fresh cilantro
Instructions
This vegetarian shakshuka is packed with protein thanks to our Success® Tri-Color Quinoa and eggs. Leafy green kale and hearty Brussels sprouts provide a range of nutrients, while feta cheese and freshly chopped cilantro offer a tasty finishing touch!
Step 1
Prepare quinoa according to package directions. Preheat oven to 375°F.
Step 2
Meanwhile, heat oil in a large skillet set over medium heat. Add onion, garlic and red bell pepper and cook for 3-5 minutes, or until softened. Add cumin, coriander and 1/4 teaspoon each salt and pepper. Continue to cook for about 1 minute, or until very fragrant. Add kale and Brussels sprouts to skillet. Cook for 5-8 minutes, until bright green and softened.
Step 3
Stir cooked quinoa into kale and Brussels sprouts mixture.
Step 4
Create 8 divots in mixture using a wooden spoon. Crack eggs into divots; season with remaining salt and pepper. Bake for 12 to 15 minutes, or until whites are set.
Step 5
Sprinkle dish with feta cheese and cilantro.
Recipe Tip
If you like spice, add a kick to this dish with a drizzle of tomatillo hot sauce or a sprinkle of red chili flakes.
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