The Pot O’ Gold Recipe

Cooking Instructions

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Potatoes

   Dice the breakfast potatoes into small cubes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes, season with salt and pepper, and cook until golden brown and tender, about 15-20 minutes.

3. 3

   Scramble the Eggs

   In a bowl, whisk the eggs and season with salt and pepper. In another skillet, heat a little oil over medium heat, pour in the eggs, and scramble until just set. Remove from heat.

4. 4

   Combine Ingredients

   In a large bowl or pot, combine the cooked quinoa, black beans, curry chicken, cooked potatoes, and scrambled eggs. Mix gently to combine.

5. 5

   Serve

   Spoon the mixture into bowls. Top with arugula, crumbled goat cheese, and pickled Fresno peppers. Drizzle with Green Goddess dressing before serving.