Quinoa and spinach pan

Ingredients for 2 servings:

• 1 cup quinoa (approx. 200 – 250 ml content)
• 200 g fresh leaf spinach
• 1 shallot(s)
• 1 small garlic clove(s)
• 2 tbsp olive oil
• 1 ball of mozzarella
• 1 m.-sized egg(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

gluten-free

Wash the quinoa and cook in plenty of boiling salted water according to the package instructions (approx. 15 minutes). Once the cooking time is over, drain the quinoa grains. Trim and wash the spinach. Peel and finely chop the shallot and garlic. Heat the olive oil in a medium-sized pan and sauté the onion and garlic until translucent. Add the quinoa and fry briefly. Add the spinach and cook, covered if possible, until it has wilted. Tear the mozzarella into small flakes and fold in. Remove the pan from the heat. Crack an egg, if desired, and stir in. The egg will cook upon contact with the hot mixture. Season with salt and pepper and serve hot. Tip: This recipe can be supplemented with other ingredients such as diced tomatoes, zucchini, or Parmesan cheese, as desired, for a quick and healthy meal with plenty of protein. Vegans can, of course, omit the egg. Gluten-free.