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
Ingredients
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1 tablespoon
olive oil
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1/4 cup
quinoa
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1/2 cup
water
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1/2
onion, chopped
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1
clove garlic, chopped
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1/4 cup
soaked & cooked chickpeas
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1/4 cup
corn
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2
small roasted beets
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salt + pepper to taste
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1
egg
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chopped mint, rosemary, mint
Directions
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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.
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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.
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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.
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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.
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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.
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