CannaBreakfast Scramble with Quinoa, Bacon, Spinach, Tomato and Avocado
I like a tidy refrigerator and love using leftovers for breakfast. You can usually find a container of leftover quinoa from last night’s dinner at the ready to be turned into something else.
Quinoa (pronounced Keen-wah) is a grain packed with protein and nutrition. It’s a superfood and super delicious. If you are perfectly healthy with no digestive issues, just follow the directions on the package. It is like making rice where you bring your water to a boil, add your quinoa, lower the flame, cover and in 15-20 minutes you’re done! If you are having digestive issues, be sure to rinse and soak your quinoa for 8 hours up to 24 hours before cooking so it is easier to digest.
Ingredients (Serves 1)
Drizzle of olive oil
1 Tbsp chopped bacon
1 pinch decarboxylated Cannabis
1/2 cup cooked quinoa
3 cherry tomatoes cut in half
1/2 cup fresh spinach
1 tsp CannaButter
2 eggs beaten
1/2 avocado diced
Heat drizzle of olive oil and sauté chopped bacon until brown.
Add pinch of decarboxylated cannabis and saute for 30 seconds.
Add quinoa and heat for one minute, stirring often. Then add tomato halves and cook until warmed through.
Add spinach, lower temperature and cover with lid to wilt spinach.
While the spinach is wilting, get your eggs ready by beating them in a bowl.
When spinach is wilted, transfer quinoa, tomato and spinach to your plate.
Return sauté pan to the flame on low.
Add CannaButter and melt.
Scramble eggs in CannaButter over low heat.
Place on top of spinach and quinoa mixture.
Top with diced avocado.