“Vegetarian Cajun-Inspired Breakfast Platter with Toasted Quinoa Risotto and Spicy Black Eyed Peas”

Allergens

None (if using egg substitutes)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup diced bell peppers (red, yellow, or orange)
• 1/2 cup diced onions
• 1/2 cup diced tomatoes
• 1 cup cooked black eyed peas, drained and rinsed
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• 6 large eggs
• Fresh parsley for garnish
• Hot sauce (optional)

Instructions

1. a. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and cook for 15 20 minutes or until all liquid is absorbed. Set aside. b. In a large skillet, heat the olive oil over medium heat. Sauté the bell peppers, onions, and tomatoes until tender. Stir in the black eyed peas and Cajun seasoning. Cook for another 5 minutes or until heated through. Season with salt and pepper to taste. c. In a separate skillet or griddle, fry or poach the eggs to your desired level of doneness. d. To assemble the dish, place a scoop of quinoa risotto on each of six plates. Top with a generous portion of the spicy black eyed peas mixture. Add a fried or poached egg on top and garnish with fresh parsley. Serve with hot sauce on the side for an extra kick.

Chef’s Insight

The combination of textures and flavors in this dish provides an immersive culinary experience that is sure to be remembered.

Notes

Feel free to adjust the spice level according to your preference.