quinoa with sauteed vegetables & soft cooked egg

March 20, 2014
0 Ratings
  • Serves 1
Author Notes

my favorite breakfast preparation that uses leftovers from my refrigerator and a deliciously runny soft cooked egg. Try this recipe with any combination of vegetables as well as leftover polenta, risotto or couscous. —cucina di mammina

What You'll Need
  • 1 organic medium to large raw egg (soft cooked)
  • 3 to 5 fresh thin asparagus spears (trimmed and chopped)
  • small bunch of fresh baby spinach leaves
  • leftover sauteed, grilled or baked mushrooms (any variety: button, baby bella, portobella, etc.)
  • leftover red & white quinoa (cooked in beef, chicken or vegetable stock)
  • 1 large very ripe tomato (washed & chopped)
  • 1 small garlic clove (peeled and chopped)
  • olive oil
  • salt and pepper to taste (red chili flake, if desired)
  1. In a medium skillet, drizzle olive oil and add the chopped garlic, asparagus and spinach leaves. Saute gently for 2 to 3 minutes; add the chopped tomato and saute slowly for another 3 to 4 minutes; add in the leftover mushrooms until warmed through and season with salt and pepper; remove from heat and set aside.
  2. In a small stockpot, place water to boil; add the raw egg right before the water comes to a full boil; cook for 4 1/2 to 5 minutes maximum. Remove immediately from the heat; place in cool water and set aside.
  3. On a serving plate, spoon the leftover reheated quinoa (quantity to individual preference); add the sauteed vegetable mixture on the side.
  4. Remove the egg from the cool water and peel gently; place on top of the quinoa and carefully cut in half allowing the soft yolk to run out (I love my egg yolk runny so I cook it for about 4 1/2 minutes; any more will harden the yolk.)
  5. Season the egg with salt and pepper and serve immediately. If desired, you can add some grated parmigiano or asiago cheese.

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