quinoa salad with vegetables & poached egg

By • August 12, 2010 • 1 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: i was on my own for lunch on saturday and had a whole heaping of fun food from the greenmarket. a while back, i had also picked up interesting grains like farro and quinoa from the 4th street co-op. the great thing about quinoa, or any grain, is it’s versatility. quinoa, for instance, makes a great breakfast or even dessert if made with milk, cinnamon, and dried fruit. cook it with some seaweed, avocado, cucumber, and soy sauce, and it’s asian-inspired. add loads and loads of fresh herbs, like i did here, top it with a poached egg, and voila! a nutritional powerhouse that’s as tasty as it is easy and healthy.

recall that i only started eating eggs again about a year and a half ago {after a years and years of veganism}, and while i have enjoyed my share of homemade omelets and scrambles, the poached egg - by far the healthiest version as no fat is needed for cooking - remained an elusive and slightly intimidating enigma.

for one, i can never get it together to buy the type of vinegar needed for the cooking. second, the image in my head of the scene in julie & julia where they try to poach an egg freaks me out. however, i did finally come across directions that made it all a little less daunting. not eating out in new york had a good, easily-followed method, which worked beautifully, even without that darned vinegar.
nadiact

Makes 1 serving

  • 1 tablespoon olive oil
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1/2 onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup soaked & cooked chickpeas
  • 1/4 cup corn
  • 2 small roasted beets
  • salt + pepper to taste
  • 1 egg
  • chopped mint, rosemary, mint
  1. heat the oil in a small saucepan. add the garlic and onion and cook until soft, about 5-6 minutes. add the chickpeas and corn, cook for another few minutes.
  2. add the quinoa and water. bring to a boil, then reduce heat and cover. cook for about 15 minutes, or until all the liquid is absorbed. note: you can also use vegetable stock instead of water for even more flavor.
  3. meanwhile, in another small saucepan, bring water to a boil. crack an egg into a small bowl. once the water is boiling, turn off the heat, carefully slide the egg into the water, and cover for 5 minutes. if you like your eggs a little more runny, reduce that time a little.
  4. while all of this is going on, cut some herbs, or use what you have on hand. the more the better! i chopped up a lot of mint, oregano, and rosemary.
  5. once the quinoa is done, add the salt and pepper, give it a quick stir. transfer to a bowl and top with chopped herbs. add the quartered beets. with a slotted spoon, carefully lift the poached egg out of the water and lay on top of the dish.
Jump to Comments (1)

Tags: savory, Summer

Comments (1) Questions (0)

Default-small
Default-small
Bike2

over 4 years ago Sagegreen

This looks really healthy and good!