Best 2 Quinoa With Poached Egg Spinach And Cucumber Recipes

Indulge in a symphony of flavors and textures with our Quinoa with Poached Egg, Spinach, and Cucumber recipe. This wholesome and protein-packed dish is a delightful blend of quinoa's nutty flavor, the richness of poached eggs, the earthy goodness of spinach, and the refreshing crunch of cucumber.

Quinoa, an ancient grain hailing from the Andes, provides a complete protein source, making it an excellent option for vegetarians and vegans alike. Its mild flavor allows it to pair effortlessly with the other ingredients, creating a harmonious balance of tastes.

The poached eggs, gently cooked in simmering water, add a luscious creaminess and richness to the dish. Their golden yolks burst with flavor upon every bite, mingling with the other ingredients to create a truly satisfying experience.

Spinach, with its dark green leaves, not only adds a vibrant pop of color but also contributes essential vitamins and minerals, making this dish a nutritious powerhouse. Its slightly bitter flavor complements the other ingredients perfectly, creating a well-rounded taste profile.

Cucumber, with its crisp and refreshing crunch, provides a delightful textural contrast to the soft and creamy elements of the dish. Its mild flavor adds a subtle sweetness, balancing out the other ingredients and creating a harmonious symphony of flavors.

Together, these ingredients come together to form a dish that is both visually appealing and packed with flavor. Whether you're looking for a hearty breakfast, a light lunch, or a nutritious dinner, this Quinoa with Poached Egg, Spinach, and Cucumber recipe is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

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

BAKED QUINOA WITH SPINACH AND CHEESE

Baked Quinoa with Spinach and Cheese image

This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 9

Ingredients

1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

Steps:

Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

For the perfect poached egg, use fresh eggs and bring the water to a gentle simmer before adding the eggs. This will help prevent the whites from becoming tough.
If you don't have a steamer basket, you can use a colander or sieve lined with parchment paper. Just make sure that the vegetables are not touching the water.
To make the dressing, whisk together the olive oil, vinegar, salt, and pepper until well combined. You can also add a touch of honey or maple syrup for a sweeter dressing.
This recipe is very versatile. You can add other vegetables, such as broccoli, carrots, or bell peppers. You can also use different types of greens, such as kale or arugula.

Conclusion:

This quinoa with poached egg, spinach, and cucumber recipe is a healthy and delicious meal that is perfect for breakfast, lunch, or dinner. It is packed with protein, fiber, and vitamins, and it is also very easy to make. So next time you're looking for a quick and easy meal that is also good for you, give this recipe a try!