EGGS over quinoa


Hi, Semra here…Aylins mom.

Quinoa is packed with nutrients, contains antioxidant compounds, is higher in fiber than other grains, gluten free and a good source of protein. Because of all that it’s a great addition for salads, soups or as a side dish with grilled vegetables, and your favorite meat. I usually cook a package of quinoa about 2 cups and freeze them in small ziplock freezer bags and freeze them for later use. For this recipe I used the quinoa instead of a piece of toast. 

I hope you enjoy.

Xx, Semra




1/2 cup cooked quinoa (Linked Here)
1/4 tsp cumin seeds (Linked Here)
1/2 tsp freeze dried onion flakes (Linked Here)
1/2 Tbsp butter (Linked Here)
Pinch of Aleppo or crushes red pepper (Linked Here)
A pinch of Salt & Pepper (Linked Here & Here)




  • Melt butter in nonstick pan 
  • Add cumin seeds, onion flakes and Aleppo pepper, sauté on low heat until onions turn golden 
  • Add quinoa and sauté until warmed 
  • Make a hole in the middle and crack the eggs 
  • Cover and cook until the desired doneness. 2-3 min 




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Thank you so much for stopping by the blog today! I hope you love my mom’s recipe as much as I do!

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