The holidays are one of the most magical times of year, but also one of the busiest!
Whether you are hosting friends and family or simply trying to keep healthy through all the hustle and bustle, you will LOVE this four-ingredient recipe.
This salsa baked egg dish packs an idea balance of protein, fiber, vitamins, minerals and flavor. Quinoa is good source of plant protein and eggs are overflowing with good-for-us nutrients like choline for brain health and vitamin D for healthy bones.
Salsa can be used for more than just chips and dip!
This Garden Fresh Gourmet Organic Restaurant Style Salsa adds a blend of tomato, fresh onions, cilantro (and just the right amount of kick from the jalapeño).
Serve this for your friends and family at your place if you are hosting breakfast or simply keep on hand for those busy days when you need a quick, nutritious and satisfying meal.
Tune in THIS Friday to ABC WCIV Lowcountry Live for more healthy holiday entertaining tips to put together a nutritious spread for friends and family, and save time in the kitchen this holiday season.
If you make this, be sure to share with me on Instagram!
- 1 cup quinoa, cooked
- 1 cup Garden Fresh Gourmet Organic Restaurant Style Salsa
- 2 cups kale, cooked
- 2 eggs
- Nonstick spray
- Preheat oven to 400 degrees.
- Spray two oven-safe ramekins with nonstick cooking spray.
- Divide quinoa evenly into two ramekins.
- Crack one egg in each.
- Bake for 15-20 minutes.
- Top with half a cup of cooked kale and half a cup of Garden Fresh Gourmet Organic Restaurant Style Salsa.
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Sponsored by Garden Fresh Gourmet.
