Best 2 Quinoa Spinach And Poached Egg Recipes

Craving a wholesome and satisfying meal? Look no further than this remarkable combination of quinoa, spinach, and poached egg. This delightful dish offers a harmonious blend of flavors and textures, featuring tender quinoa, vibrant spinach, and a perfectly cooked poached egg. It's not only a feast for the taste buds but also a nutritional powerhouse, packed with protein, fiber, and essential vitamins. Best of all, this recipe is incredibly versatile, allowing you to customize it with your favorite toppings and variations. Elevate your breakfast, lunch, or dinner with this vibrant and nourishing dish. Discover the step-by-step guide and additional recipe ideas inside to create a meal that will tantalize your taste buds and nourish your body.

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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

Ingredients

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

Ingredients

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

Tips:

Choose the right quinoa: White quinoa is the most common type, but you can also use red, black, or tricolor quinoa. Black and red quinoa hold their shape better than white quinoa, making them ideal for salads and pilafs.
Rinse the quinoa thoroughly: This will remove the saponins, a natural coating on quinoa that can make it bitter.
Cook the quinoa according to the package directions: Quinoa typically takes about 15-20 minutes to cook.
Fluff the quinoa with a fork before serving: This will help to separate the grains and make them light and fluffy.
Season the quinoa to taste: You can add salt, pepper, herbs, or spices to taste.
Use leftover quinoa in salads, pilafs, stir-fries, or soups: Quinoa is a versatile grain that can be used in a variety of dishes.
Poach the eggs gently: To poach the eggs, bring a pot of water to a simmer and then add the eggs. Cook for 3-4 minutes, or until the eggs are cooked to your desired doneness.
Serve the quinoa, spinach, and poached eggs immediately: This dish is best served fresh.

Conclusion:

Quinoa, spinach, and poached eggs are a healthy and delicious combination that can be enjoyed for breakfast, lunch, or dinner. The quinoa provides protein and fiber, the spinach provides vitamins and minerals, and the poached eggs provide protein and healthy fats. This dish is also relatively easy to make, making it a great option for busy weeknights.