Quinoa Spinach And Poached Egg Recipes

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QUINOA WITH POACHED EGG, SPINACH, AND CUCUMBER



Quinoa with Poached Egg, Spinach, and Cucumber image

Eggs and quinoa provide a well-rounded main course here; chives and chili flakes on top provide a spark.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

3 tablespoons olive oil
1 garlic clove, sliced
5 ounces spinach, rinsed
Coarse salt
1 carrot, peeled and julienned
2 large eggs
1 1/2 cups cooked quinoa
1/4 cucumber, thinly sliced
1 teaspoon white-wine vinegar
Red chile flakes
1 teaspoon minced chives

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and cook, about 1 minute. Add spinach and steam, covered, until wilted, about 1 minute. Season with salt. Transfer to plate.
  • Rinse pan and fill with 2 inches water; bring to a boil. Add carrot and cook until tender, about 1 minute. Transfer to plate. Reduce heat to a simmer and poach eggs, 3 to 4 minutes.
  • Divide quinoa between bowls. Top with egg, spinach, carrot, and cucumber. Whisk vinegar and 2 tablespoons olive oil; season with salt. Drizzle over bowls. Sprinkle with red chili flakes and chives.

Nutrition Facts : Calories 549 g, Fat 30 g, Fiber 8 g, Protein 17 g, SaturatedFat 5 g

QUINOA, SPINACH AND POACHED EGG



Quinoa, Spinach and Poached Egg image

I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit down to enjoy in a leisurely fashion, whether alone or in company. I've found that one of the most enjoyable ways to bulk up my salads (as well as panini and grain-and-vegetable combos) is to top the dish with a poached egg. Sometimes poached eggs are the centerpiece of my dinner, cooked in marinara or spicy tomato sauce and served with toasted country bread or over rice.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 20m

Yield 1 serving

Number Of Ingredients 12

1 allspice berry
1 clove
8 coriander seeds
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
Half of a 12-ounce bunch of fresh spinach, stemmed and washed thoroughly, or 1 bag baby spinach, rinsed
Salt
freshly ground pepper
1 teaspoon extra virgin olive oil
3/4 cup cooked quinoa
1 or 2 eggs to taste, poached (see above)
1/4 ounce (1 tablespoon) crumbled feta, or 1 to 2 tablespoons drained yogurt, seasoned, if desired, with puréed garlic

Steps:

  • Grind the allspice berry, clove and coriander seeds in a spice mill or a mortar and pestle. Add the nutmeg and cinnamon and mix together. Set aside.
  • Heat a wide, heavy skillet over high heat and wilt the spinach in the water left on the leaves after rinsing. Season to taste with salt and pepper. Transfer to a colander, and press out excess water with the back of a large spoon. Chop coarsely and set aside.
  • Heat the olive oil in a medium skillet and add the spices. As soon as they begin to sizzle, add the quinoa and stir together for a couple of minutes. Keep warm.
  • Poach your egg or eggs if you haven't already done so.
  • Arrange the quinoa in the center of a dinner plate and make a well in the middle. Pile the spinach into the well. Top with the poached egg or eggs and season with salt and pepper. Sprinkle on the feta or spoon on the garlic-spiked yogurt and enjoy.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 15 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 937 milligrams, Sugar 2 grams, TransFat 0 grams

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