Oh man. You know those nights where you have a hankerin’…but you just don’t know what for?! Well I was having one of those. It was so intense in fact that I decided to dig through the fridge and cupboards and try desperately to throw something together to satiate the feeling.
Well. Not to sound arrogant, but…NAILED IT!! I made a big batch of this and ate it for days. Didn’t even share. Mr. Rodgers stays away from quinoa, so I had it all to myself. No complaints here. This is my new favorite craving fixer! It’s so tasty and satisfying. It made me so happy that I have to share my glee with you !
So, here’s what you need:
- 1 lb Brussels Sprouts, halved
- 1 Can Chickpeas, drained
- 1 C Dry Quinoa (I used red)
- 2 Eggs
- 2-3 Tbsp Bacon Grease
- Salt, Pepper, Onion Powder, Garlic Powder, and Cayenne
And here’s how you do it!
- Preheat your oven to 350*!
- Place your sprouts and chickpeas in a bowl and drizzle with bacon grease.
- Season generously with salt, pepper, onion powder, and garlic powder. Add just a pinch of cayenne and toss it all together so that everything is coated with bacony goodness and all spices.
- Dump onto a foil lined pan and slide into your oven. Roast 25-40 minutes, until brussel and chickpeas are browned and crispy on the outside and tender on the inside.
- While waiting on your roasted ingredients, cook your quinoa according to package instructions (probably simmer in 2 C water for about 12 minutes).
- When water has evaporated and quinoa is done, create a crater in the middle of your pot. Scramble your eggs in a bowl then dump into the “crater.” Cook, scraping, so that you get scrambled eggs. When eggs are done, mix it into the quinoa so you have little bits throughout.
- As soon as your brussels and chickpeas are done, add quinoa mixture and stir to evenly combine. Adjust seasoning as needed, and eat warm. Sooo comforting I hope you love it as much as I did!
Place your Brussels and chickpeas in a bowl. Toss with bacon grease and spices (careful with the cayenne!). I put just a pinch and it was perfect!
Sorry for the horrid blurry picture, but I knew this step might be confusing so I had to put it in there anyway. Cook your quinoa. When the liquid is gone, create a hole in the middle and pour your eggs into it. Cook, scraping often to get little bits of scrambled egg. DONT MIX IN QUINOA UNTIL THE EGGS ARE FULLY COOKED!
Pull out sprouts and chickpeas when they are deeply browned and crispy on the outside; tender on the inside.
See how your quinoa mixture should look?
Dump quinoa mixture on top of roasted mixture and stir together.
Season if needed. But mostly…just enjoy. Ah yeah. So happy.