Butter Lettuce Herbed Quinoa Breakfast Bowls - September 2015

 
 

Butter Lettuce Herbed Quinoa Breakfast Bowls

Placement: 1st Place winner

Prize won: $150 William Sonoma Gift Card

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So much fun picking great products for my kitchen from William Sonoma!

Butter lettuce had to take center-stage in the recipe and that is just what I did! 

It's always flattering when reading  media releases featuring your recipe! 

RECIPE:

Butter Lettuce Herbed Quinoa Breakfast Bowls

Ingredients:

  • 1 cup red quinoa (raw)
  • 1 1/2 cups water
  • 8 leaves Live Gourmet Living Butter Lettuce (washed and dried)
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp champagne vinegar
  • 2 Tbsp fresh tarragon (minced)
  • 2 Tbsp fresh parsley (minced), divided
  • 2 Tbsp fresh green onion (finely sliced), divided
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 6 medium eggs
  • 2 Tbsp unsalted butter
  • Kosher salt and pepper (to taste)
  • Dashes of red hot sauce 

Directions:

  1. In a small saucepan, cook quinoa in water till all the water is absorbed; cool completely. 
  2. Place washed and dried lettuce leaves over a serving platter; set aside.
  3. In a small bowl, whisk olive oil, champagne vinegar, tarragon, 1 Tbsp parsley, 1 Tbsp green onion, honey, salt and pepper; add vinaigrette to cooled quinoa.
  4. In a non-stick saucepan, melt butter; carefully add whole eggs and season with salt & pepper; cook over medium/high heat till cooked to perfection; To make perfect rounds, use cookie cutter to cut off uneven edges. 
  5. To assemble, Spoon herbed quinoa into center of butter lettuce (spreading to sides); top with a sunny-side-up egg; sprinkle with remaining parsley and green onion; dot with hot sauce. This main dish can be served for breakfast, lunch or dinner! Enjoy! 
 
Lidia Haddadian