Quinoa Spinach And Poached Egg Recipes

Steps:

• In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
• Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
• Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

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.

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.

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.