1 cup cooked quinoa
1 cup cooked brown rice
½ cup onion, finely diced
½ cup Andouille sausage, chopped
¼ cup fresh parsley, chopped
salt & pepper to taste
3 tablespoons vegetable oil

8 eggs (poached or cooked to your liking)

4 cups fresh spinach leaves, chopped
2 tablespoons butter

Sauté the diced onion in oil until soft then add the Andoullie, followed by quinoa and rice. Stir until heated through. Add parsley.

Sauté spinach with melted butter until wilted, season as you wish.

Plate the spinach first on the edge of 4 plates, then place the rice mixture in a cup and mold. Flip the molded mixture on to each plate. Top the spinach with eggs and serve.

Chef Colin Ambrose’s demonstration of how to prepare this dish was shown on Channel 12 News in February 2015 to help promote Darien Connecticut’s “Taste of the Town” restaurant week event, which takes place February 19-26 2015.