From Sea Level – Starting Your Day Deliciously
Photography by Megan Schlobohm, Chef – SV Lolalita
We’ve all heard people say, “I need a vacation from my vacation,” and what an oxymoron that might seem. But, we all know the truth – relaxing can actually be exhausting. First, the anticipation of travelling to the Islands gets our heart rate going; then comes sailing and splashing around the British Virgin Islands to take in every water activity on offer; eating all the incredible cuisine available; swimming, snorkelling, sunbathing, dancing, and karaoke into the wee hours of the night – with all this, our senses are filled with vibrant colours and swaying beats – it’s a joy, a pleasure and a great day and night is had by all. Then we sleep and our bright, beautiful, beloved sun greets us the next morning. Alas! We must do it all again.
This glorious and energetic ride can be helped with a little bit of mum-like advice: “eat your breakfast.”
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Power up your fun-filled vacation day with this classic, savoury, fulfilling breakfast treat – loaded with whole grains, protein, freshness, and spice to fuel your most memorable Caribbean adventure.
Coconut Chorizo Qunioa with Fried Eggs and Pico De Gallo
Ingredients (1)
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2 TBSP olive oil 1 red bell pepper, diced small 1 medium onion, diced small 4 cloves of garlic, minced 3 chorizo sausages, removed from casing ¼ cup white wine 1 cup coconut milk 1 cup chicken stock 1 cup uncooked quinoa Handful fresh cilantro, minced 2 sprigs spring onions
Ingredients (2)
1 tomato, diced small 1 small onion, diced small 1 jalapeño, diced small Salt and pepper to taste 2 TBSP olive oil
2 eggs, cooked to your preference
For Ingredients (1)
In a deep saucepan, sautée the red bell pepper, onions, garlic, and chorizo in olive oil. • Cook until onions are just becoming translucent and sausage is browning. • Deglaze with white wine and cook for 1 minute. • Add in coconut milk and chicken stock and bring to a boil. • Add in quinoa and reduce to a simmer. Cover and cook for 20 minutes, or until quinoa has absorbed all the liquids, stirring every minute. • Toss in spring onions.
For Ingredients (2)
In a small bowl, mix tomatoes, onion, jalapeño, salt, pepper, and olive oil.
Serve eggs, quinoa, and salsa together in a wide bowl. Garnish with cilantro. BUEN PROVECHO!
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Megan Schlobohm, Chef - SV Lolalita
Latest posts by Megan Schlobohm, Chef - SV Lolalita (see all)
- The Mousse is Loose - October 30, 2016
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- Mango Versatility - March 30, 2016
- Molten Drambuie Brownies! - February 26, 2016
- Peach at the Beach - February 1, 2016
