Sunny Side Up Individual Quinoa Bakes

15 Jul


My inspiration for this was a big bowl of leftover quinoa, I absolutely love this stuff and while I was out hacking my pony, B.B. today I had a great idea of how to use it and this was my end result 🙂 I’m very pleased with this it is an easy and fairly quick dish that is jam packed with protein and all that good stuff yet is still vegetarian. The ingredients in the quinoa base  all have really punchy, strong flavors that will awaken your taste buds and liven up the quinoa.


The egg on top is a great touch and slightly reminds me of a bit of a wacky quiche! It looks so cute when baked and I bet kids would love if this was presented to them (Adults as well :D) Of course the flavors mixed through the base can be changed to your liking and another great idea would be to mix through about 2tbsp of your favorite pesto through the quinoa to instantly add flavor and color. These bakes are done individually because, honestly, who doesn’t love a little dinner to themselves? I know I do! The individual servings also make it handy if you want to bring it on a picnic or to work or school.


Sunny Side Up Individual Quinoa Bakes (Serves 2)

1 cup cooked quinoa

1/2 onion, finely diced

3 garlic cloves, minced

4 sun dried tomatoes, roughly chopped

a handful of spinach, roughly chopped

1/4 cup grated parmesan

1/2 lemon, juiced

small bunch of chives, roughly snipped with a scissors

4-5 sprigs fresh thyme, stalks removed

2 eggs

salt and pepper

  • Preheat the oven to 200°c/395°f  and grease and line two 5 inch tins/oven proof dishes with baking parchment.
  • In a large bowl mix together the quinoa, onion, garlic, sun dried tomatoes, spinach, parmesan, lemon juice, chives and thyme. Season with salt and pepper and make sure it is well mixed.
  • Divide the mix between the two lined dishes and pack it down using the back of a spoon. Make a slight hollow in the middle so that the egg stays in the center (Hopefully!).
  • Crack one egg over each quinoa base making sure the egg yolk stays intact. Season with salt and pepper and bake in the oven for about 20mins depending on how well done you like your eggs. I like mine quite well done so reduce the time to about 15mins if you like it more runny.
  • Serve with extra thyme or chives, some chutney (I used my Curried Nectarine and Tomato Chutney) and a big crunchy salad.


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