Country Quinoa Breakfast Bowl made with diced ham, peppers, onions, and mushrooms topped with cheddar cheese and an over-easy egg is the quinoa version of a hearty country breakfast!
Add quinoa and water to a pot over medium-high heat. Bring to a boil, stir, and reduce heat to a simmer (lowest heat setting). Place lid over pot, leaving a small space open for some steam to release. Leave for 15-20 minutes, or until it's soft and the water has absorbed. Fluff with a fork once it's cooked through.
For the Country Bowl
While the quinoa is cooking, grease a large skillet with cooking spray and place over medium-low heat. Crack two eggs into the skillet and cook until egg whites are no longer translucent. Flip over carefully and cook for about 1 minute, then remove from skillet and set aside.
Increase heat to medium and add onions, bell pepper, and black pepper to same skillet, stirring frequently for about 5 minutes.
Add mushrooms to the skillet and cook an additional 5 minutes, until onions and peppers are soft and mushrooms start to brown.
Add ham and cooked quinoa to the skillet and stir, cooking for 2-3 minutes just to heat up the ham. Divide into two bowls and top with the eggs and shredded cheddar.
Notes
Click on the time in the instructions to start a timer!Normally I add 1/2 tsp of salt to quinoa when it's cooking in the water, but I left it out because the ham in the finished dish is already salty.