quinoa salad with vegetables & poached egg

By • August 12, 2010 • 1 Comments



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.

Tags: savory, Summer

Comments (1) Questions (0)

Default-small
Default-small
Dsc_0675-x2a

almost 4 years ago Sagegreen

This looks really healthy and good!