Got another easy quinoa dish for you guys! This one takes twenty minutes max, and all you need is:
- Roughly a cup of quinoa (white, red, mixed–whatever!)
- An avocado (half an avocado will also do)
- Egg whites
- And, of course, salt and pepper to taste
Each of these ingredients should be prepared separately. Any mixing that occurs will happen way later, in your mouth and stomach.
First boil a cup of quinoa in a saucepan filled three-quarters of the way with water. A whole cup of quinoa might be a little excessive if you’re only cooking for yourself, but it doesn’t hurt to have some extra quinoa lying around for those lazy days where even boiling water seems far too strenuous.
As the quinoa cooks, split open an avocado and mash it into a guac-like consistency, seasoning to taste with black pepper, lemon or lime juice, and salt (though we recommend substituting salt with Tony Chachere’s Original Creole Seasoning, which you can buy here).
Keep an eye on the quinoa, stirring every two minutes or so because that is the responsible, chef-like thing to do. Quinoa generally takes about 15 minutes to cook, so when you hit that 13 minute mark, turn down the heat and pull out a skillet to make an egg white omelette.
After turning the stove to medium-high heat, drizzle a line of oil on the skillet, then after about a minute, drop the egg white onto the pan. (Presumably, you’ll have separated the yolk from the egg whites beforehand.) Let it sit for about thirty seconds, sprinkling salt and pepper on it as it cooks. Poke at the edges of the omelette to keep it from sticking, then after about a minute, flip the omelette over for about ten seconds. And voila! Egg white omelette!
Scoot the omelette from the skillet to the plate with the avocado mash, then (after draining the quinoa) also scoop a generous helping of grain onto the plate. Sprinkle a little black pepper over the whole dish, then sit down, put on an episode of The Mindy Project, and enjoy!
BTW, fun fact about avocados: they are also identified by some as “alligator pears.”