Poached Quinoa Bowl
Poached Quinoa Bowl
Get this protein-packed meal on the menu for your next at-home brunch. It only takes 30 minutes from start to finish.This recipe is courtesy of Eggland's Best.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
1
Total time: 30 minutes
Ingredients
- 1 eggland's best egg (large), poached
- 1/4 cup cherry tomatoes, halved
- 1/4 cup mushrooms, sliced
- 1/2 cup carrot, grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup quinoa
Directions
- Combine 1/2 cup quinoa with 1 cup water in a medium saucepan and bring to a boil.
- Cover and reduce heat to low.
- Simmer until quinoa is tender, about 15 minutes.
- Meanwhile, heat a skillet at medium to high heat.
- When the skillet is hot, add in the carrots and mushrooms with a splash of water.
- Cook for three to four minutes until vegetables become tender.
- In a small bowl, mix together the spices and salt and pepper.
- Reduce skillet heat to medium and add in the cherry tomatoes and spice mix.
- Continue sauteing and adding splashes of water as needed so the vegetables do not stick or burn.
- Bring another small pot of water to a simmer.
- Crack egg into a ramekin or cup and gently create a whirlpool in the water.
- Slowly tip egg into the water and let cook for three minutes.
- Remove with a slotted spoon and drain on a paper towel.
- While your poached egg is draining, assemble bowl — quinoa, vegetables, egg.